Slow Cooker Vegan Enchilada Quinoa Chili

• Vegan
• Gluten free

• Produce

  • 2 15oz canned low sodium black beans, canned low sodium
  • 1 Bell pepper, large
  • 1 cup Corn, frozen
  • 1 tbsp Garlic
  • 1 Lime, Juice of
  • 1 Onion, small
  • 4 cups Sweet potato
  • 1 15oz can Tomatoes

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/2 tsp Paprika
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Prepared

  • 4 cups Enchilada sauce

• Liquids

  • 1/2 cup Water

Found on fitmittenkitchen.com

Description

Ingredients

• 4 cups chopped sweet potato, about 3 medium
• 1 large bell pepper, chopped
• 1 small onion, chopped
• 2 15oz canned low sodium black beans, rinsed and drained
• 1 15oz can diced tomatoes
• 1 cup corn, frozen
• 1 TBS minced garlic
• 1 TBS chili powder
• 1 tsp cumin
• ½ tsp paprika
• 1 tsp salt, to taste
• 1 cup quinoa, uncooked
• 4 cups enchilada sauce
• ½ cup water
• juice of 1 lime
• toppings: avocado, cilantro, nutritional yeast, tortilla chips, etc.

Directions

• Have your enchilada sauce and veggies prepped.
• In slow cooker, add sweet potatoes, bell pepper, onion, black beans, diced tomatoes with juice, corn and garlic. Sprinkle in seasonings and stir until ingredients are combined.
• Add in quinoa, enchilada sauce, water, and lime if using. Stir together until ingredients are evenly dispersed in slow cooker.
• Cook chili on high for 3-4 hours until sweet potatoes are soft. Serve in bowls and add on favorite toppings, enjoy!