Southwest Sweet Potato Quinoa Black Bean Chili [60-Minute Slow Cooker]

• Produce

  • 2 16oz can Black beans
  • 2 medium stalks Celery
  • 1 cup Corn, frozen
  • 3 cloves Garlic
  • 5 Green onion, whites
  • 1 tbsp Onion, dried

• Canned Goods

  • 2 cups Vegetable stock, reduced sodium

• Condiments

  • 2 tbsp Chipotle in adobo sauce

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 1 Black pepper
  • 1 tbsp Chili powder
  • 2 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Other

  • 1 Large sweet potato (peeled and 1/2 “ diced

Found on thekitchengirl.com

Description

Ingredients

• 2 Tbsp Olive Oil
• 5 Green Onion Whites (thinly sliced)
• 3 cloves Garlic (minced)
• 2 medium stalks Celery (diced)
• 1 large Sweet Potato (peeled and 1/2 “ diced)
• 2-16oz can Black Beans (with liquid)
• 2 cups Reduced-Sodium Vegetable Stock
• 1 cup frozen Corn
• 1/2 cup dry Quinoa (rinsed and drained)
• 2 Tbsp Chipotle in Adobo Sauce (pureed)
• 1 Tbsp Chili Powder
• 1 Tbsp Dried Onion
• 1/2 tsp Cumin
• 2 tsp Paprika
• Black Pepper
• 1 tsp Salt

Directions

• In a small skillet on medium heat, heat OLIVE OIL until shimmering (about 2 min)
• Add GREEN ONION WHITES, GARLIC, and CELERY; saute until tender (about 2 minutes); remove from heat and dump ingredients into slow cooker.
• To this, add SWEET POTATO, BLACK BEANS (with liquid), VEGETABLE STOCK, CORN, and QUINOA; stir to combine.
• To this, add CHIPOTLE IN ADOBO, CHILI POWDER, DRIED ONION, CUMIN, PAPRIKA, PEPPER, and SALT; stir to combine.
• Close and lock slow-cooker lid; set on HIGH for 1 hour [do not exceed the one-hour rule…this stuff will overcook way too easily].
• After 1 hour, check sweet potato for softness; if soft enough, turn off the heat and serve chili immediately (if potato is still firm, close lid and continue cooking on high in 15-minute intervals, checking for doneness at each interval).