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Slow Cooker Quinoa, Sweet Potato, and Black Bean Chili
By (Published: )
An unbelievably easy, protein-rich, and hearty chili to warm up the coldest of winter nights.
Prep Time Cooking Time Servings
6 people
  • 1/2 cup uncooked quinoa, rinsed well in cool water
  • 3 cups cooked black beans (about 2 15-ounce cans)
  • 2 cups vegetable broth
  • 2 (14-ounce) cans of diced tomatoes
  • 1 medium yellow onion, diced
  • 1 green bell pepper
  • 1 jalapeno pepper, seeded and minced
  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons cocoa powder
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • For topping: Cilantro
  • Greek yogurt or sour cream
  • Shredded cheese
  • Chopped green onions

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Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That's it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!

Suitable for these diets:


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