This slow-cooker black bean, sweet potato, and quinoa chili makes is perfect for cold winter days. It also makes delicious leftovers!
The start of January really delivered in terms of winter and snow. My kids are ecstatic about this weekend’s snowstorm and I’m thankful that we didn’t have to be out on the roads…and instead could just stay in and cook! Still, you know how it typically is on weekends with kids. Busy, busy. It’s usually lunch that gets me–lunch? Seriously, who has time to plan and cook lunch on the weekends?
Therefore, our weekend lunch is often something simple, like sandwiches, grilled cheese, or leftover soup. Yesterday, we enjoyed leftovers of this slow-cooker black bean, sweet potato and quinoa chili–complete with sliced avocado, cilantro, cheese, and a squeeze of lime juice. It really hit the spot.
(And as for dinner? I usually cook Sunday night and we go out on either Friday or Saturday…it’s always nice with a break from cooking–and cleaning up the kitchen!)
This is a variation on a recipe I have made many times. But because we all love slow cooker recipes I decided to adapt it to the slow cooker…and add some sweet potatoes because more veggies = more flavor and more nutrients. I love making this soup with barley too, but quinoa packs in more protein and makes it suitable for those who are gluten-free.This slow-cooker black bean, sweet potato, and quinoa chili is perfect for cold winter evenings! Click To Tweet
This recipe really couldn’t be easier to make. Just toss all the ingredients in the slow cooker and 4-8 hours later you have a healthy, delicious meal. You could add even more flavor by sauteing the onions and garlic before adding it the slow-cooker, but I think it tastes pretty good without this step and if I’m using the slow-cooker, why not let it do all the work!
Be sure to serve this chili with all the fixings…including a little hot sauce if you like it spicy (as this Swedish girl is still learning to spice it up!). As mentioned, it makes great leftovers–this is one of my husband’s favorite meals to bring to lunch at work.
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, chopped
- ½ - 1 jalapeno, deseeded and chopped
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ⅔ cup quinoa
- 1 (14.5-ounce) can black beans
- 1 (14.5-ounce) can fire roasted diced tomatoes, no salt added
- 3 cups vegetable stock
- ½ teaspoon salt (plus more to taste)
- Put all ingredients in slow cooker and cook on high for about 4 hours or low for 7-8 hours.
- Taste and season with extra salt and other seasonings as needed. Serve with toppings.
Lime wedges to squeeze on top
Grated Monterey Jack or cheddar cheese
Sour cream or plain greek yogurt
Cashew sour cream