The quinoa chili obsession continues!
Remember my Hearty Turkey, Sweet Potato and Quinoa Chili? Well, I wanted to make a vegetarian-friendly chili that was similar so I made some slight tweaks to that recipe and it was another hit!
I made this one in the crockpot which made it even easier. Have I mentioned lately how in love I am with my crockpot? There’s just nothing better than being able to come home to a home-cooked meal, hot and ready. I HIGHLY recommend investing in one if you don’t have one!
As usual I recommend topping with the usual suspects – shredded cheese, plain greek yogurt, hot sauce, salsa and avocado. Plus some dipping chips.
The thickness of this chili is definitely one of the best things about it. You can scoop it up on a chip, make it into a burrito filling or top nachos with it! It’s super versatile so you never have to feel like you’re eating the same thing over and over! You can eat it all week or freeze it to pull out on those nights when you just feel too lazy or tired to cook!
- 1.5 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 3-4 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon ground red pepper (cayenne)
- 1 red pepper, seeded and diced
- 1 yellow pepper, seeded and diced
- 1 green pepper, seeded and diced
- 3 small sweet potatoes, peeled, diced small
- 4 cups low-sodium vegetable broth
- 1, 28-ounce can unsalted, crushed tomatoes with basil
- 2, 15-ounce can low-sodium black beans, drained
- 1 cup uncooked quinoa
- Optional toppings: reduced fat mexican-blend cheese, plain greek yogurt, chipotle hot sauce, salsa, avocado and cilantro
- Add all ingredients into the crockpot, stirring together gently.
- Cook on HIGH for 3-4 hours or until sweet potatoes are tender.
- Top with optional ingredients