Slow Cooker Quinoa, Sweet Potato, & Black Bean Chili

• Vegetarian
• Gluten free

• Produce

  • 2 15-ounce] cans 3 cups cooked black beans, cooked
  • 1 Cilantro
  • 1 Green bell pepper
  • 1 Green onions
  • 1 Jalapeno pepper
  • 2 Sweet potatoes, medium
  • 2 (14-ounce cans Tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 2 cups Vegetable broth

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tbsp Chili powder
  • 2 tbsp Cocoa powder
  • 1 tsp Kosher salt
  • 1/4 tsp Paprika, smoked
  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 Cheese
  • 1 Greek yogurt

Found on kitchentreaty.com

Description

Ingredients

• 1/2 cup uncooked quinoa, rinsed well in cool water
• 3 cups cooked black beans (about 2 [15-ounce] cans, drained)
• 2 cups vegetable broth
• 2 (14-ounce) cans diced tomatoes
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced*
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons cocoa powder
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (more or less to taste)
• 1 teaspoon kosher salt
• Additional salt and pepper to taste
• Cilantro
• Greek yogurt, sour cream, or vegan sour cream
• Shredded cheese
• Chopped green onions

Directions

• Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That’s it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!