This hearty chili combines sweet potatoes, black beans, and quinoa for a tasty meal that’s full of flavor. It’s perfect for chilly days and easy to make in a slow cooker!
I love how the sweet potatoes add a touch of sweetness, making each bite comforting. Plus, the quinoa gives it a nice boost of protein. It’s my go-to for busy weeknights!
Key Ingredients & Substitutions
Sweet Potato: This is the star of the dish! You can use regular potatoes if sweet potatoes aren’t available, but the sweetness really shines through here. I enjoy using a mix of different colored sweet potatoes for a pop of color!
Quinoa: Quinoa adds protein and texture. If you’re not a fan, you can substitute it with brown rice or even farro, but keep in mind that cooking times may change. Just make sure to adjust the liquid as needed!
Black Beans: You can use canned or cooked black beans; just remember to rinse canned beans. If black beans aren’t your thing, kidney beans or pinto beans work well too. These hold up nicely in the chili and add a hearty texture.
Vegetable Broth: I always opt for low-sodium broth to control the saltiness. If you don’t have vegetable broth, feel free to use water or chicken broth depending on your preference.
What’s the Best Way to Prep Ingredients for This Chili?
Chopping and prepping the ingredients is key to an easy crockpot chili. Here’s my simple method:
- Dice the sweet potatoes and red bell pepper into even cubes for uniform cooking.
- Finely chop the onion and mince the garlic to infuse more flavor.
- Rinse the quinoa to remove any bitterness before adding it to the pot.
Combine all the ingredients in the crockpot to let them mingle as they cook. Layering the sweet potatoes at the bottom ensures they cook through completely.
Don’t forget that the longer the chili cooks, the more the flavors will meld together. Enjoy the process while it simmers in the background!
Crockpot Sweet Potato & Black Bean Quinoa Chili
Ingredients You’ll Need:
For the Chili:
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 1 cup dry quinoa, rinsed
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with juices
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup tomato sauce
- 1 red bell pepper, diced
- 1-2 tbsp chili powder (adjust to taste)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (more to taste)
- 1/4 tsp cayenne pepper (optional for heat)
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- 1 avocado, sliced
- Lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes for prep work and then you’ll need to let it cook for about 6-8 hours on low or 3-4 hours on high. Perfect for starting in the morning and coming home to a delicious, ready meal!
Step-by-Step Instructions:
1. Set Up Your Crockpot:
Before you start, decide if you want to cook on low or high heat. Set your crockpot according to your schedule.
2. Combine Ingredients:
In the crockpot, add the diced sweet potatoes, rinsed quinoa, black beans, diced tomatoes (including their juices), chopped onion, minced garlic, and diced red bell pepper. Pour in the vegetable broth and tomato sauce. Give it a good stir to mix everything together!
3. Season the Chili:
Add the chili powder, ground cumin, smoked paprika, black pepper, salt, and cayenne pepper if you like it spicy. Stir well to make sure all the spices are evenly distributed.
4. Cook It Up:
Cover the crockpot and let it cook! For a low setting, let it go for 6-8 hours; for high, check it at 3-4 hours. You want the sweet potatoes to be tender and the quinoa to be fluffy and cooked through.
5. Finish with Lime:
About 10 minutes before serving, squeeze the juice of one lime into the chili and give it a good stir. This adds a wonderful fresh flavor!
6. Serve and Garnish:
Dish out the chili in bowls and garnish with sliced avocado, a sprinkle of fresh cilantro, and serve with lime wedges for an extra burst of flavor.
7. Enjoy Your Meal!
This hearty chili is not only nutritious but also comforting! Pair it with tortilla chips or a side salad for a complete meal. Enjoy every bite!
Can I Use Frozen Sweet Potatoes in This Recipe?
Yes, you can! Just ensure they are thawed before using to maintain even cooking. If using frozen sweet potatoes, you may need to slightly adjust the cooking time for tenderness.
What Can I Substitute for Quinoa?
If you’d like, you can replace quinoa with brown rice or even barley. Keep in mind that cooking times will differ; you may need to add extra liquid if using a substitution.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Make This Recipe Spicier?
Absolutely! You can add more cayenne pepper, or even a chopped jalapeño for an extra kick. If you want to tone it down, add a dollop of sour cream or yogurt when serving to balance the heat.
