This Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker) takes only 15 minutes to prep and then right into the slow cooker!
Calories 316
Author Jessica Hylton
Ingredients
- 2 1/2 cups vegetable broth 600ml
- 1/2 cup uncooked quinoa 90g
- 15 oz can black beans, drained 425g
- 14 oz can diced tomatoes 411g
- 1/4 cup chopped red bell pepper 35.43g
- 1/4 cup chopped green bell pepper 35.43g
- 1 shredded carrot
- 1/2 cup chopped onion 42.52g
- 4 cloves garlic peeled and minced
- 1/2 small chili pepper
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 cup corn kernels, canned or fresh 90 grams
- 1 large sweet potato about 340g, peeled and diced
Instructions
Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).