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Slow Cooker Black Bean, Sweet Potato, and Quinoa Chili

This slow-cooker black bean, sweet potato, and quinoa chili is perfect for cold winter days. It also makes delicious leftovers!
No slow cooker? No problem, you can easily make this on the stove-top too.
Not a quinoa fan? You can sub another grain of your choice. I recommend barley as in my original recipe. You could also skip it and add another can of beans and then serve with rice.
Prep Time 15 mins
Cook Time 4 hrs
Course dinner, Soup
Cuisine American

Equipment

  • Slow-cooker

Ingredients
  

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 medium sweet potato, peeled and diced
  • 1 red bell pepper, chopped
  • ½-1 jalapeno, deseeded and chopped (use more or less depending on preference)
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • cup quinoa or use barley if you prefer (not gluten-free)
  • 1 14.5-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can fire roasted diced tomatoes, no salt added
  • 3 cups vegetable stock, reduced sodium (or use 3 teaspoons vegetable bouillon + water)
  • ½ teaspoon salt more or less according to taste (will depend on type of stock/broth/bouillon used)

Instructions
 

  • Put all ingredients except salt in slow cooker and cook on high for about 4 hours or low for 7-8 hours.
  • Taste and season with salt and other seasonings as needed. Serve with toppings.

Notes

Topping ideas:
Lime wedges to squeeze on top
Hot sauce
Sliced avocado
Cilantro
Grated Monterey Jack or Cheddar Cheese
Sour cream or plain Greek yogurt
Cashew sour cream
Keyword chili, gluten-free, quinoa, slow-cooker, sweet potatoes, vegan, vegetarian