Get ready to transform your dinner routine with a mouthwatering, nutrient-packed chili that's about to become your new obsession! This Crock Pot Quinoa Sweet Potato Bean Chili is not just a meal – it's a flavor explosion that combines hearty beans, protein-rich quinoa, and creamy sweet potatoes into one incredible dish. Perfect for busy weeknights, meal prep champions, and anyone craving a delicious, healthy comfort food that practically cooks itself!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Peel and dice sweet potatoes into approximately 1/2-inch cubes, ensuring uniform size for even cooking.
- Drain and rinse black beans and kidney beans in a colander, shaking off excess water.
- Finely chop the onion and mince the garlic cloves, releasing their aromatic flavors.
- In the crock pot, layer ingredients systematically: first add chopped onions and minced garlic as the base layer.
- Add diced sweet potatoes on top of the onion and garlic mixture.
- Pour in drained black beans and kidney beans evenly across the crock pot.
- Add the entire can of diced tomatoes, spreading them uniformly.
- Sprinkle chili powder, cumin, salt, and pepper over the ingredients for even seasoning.
- Carefully pour vegetable broth over all ingredients, ensuring everything is slightly submerged.
- Gently stir quinoa into the mixture, making sure it's distributed throughout.
- Cover crock pot and set to low heat setting for 6 hours.
- After cooking, stir gently to mix ingredients and allow chili to rest for 10 minutes before serving.
- Taste and adjust seasonings if needed, adding more salt, pepper, or spices to preference.
Tips
- Rinse Quinoa Thoroughly: Always rinse quinoa before cooking to remove the natural saponin coating, which can make it taste bitter.
- Uniform Vegetable Cutting: Dice sweet potatoes into consistent 1/2-inch cubes to ensure even cooking and perfect texture.
- Layer Ingredients Strategically: Start with onions and garlic at the bottom, then layer other ingredients to maximize flavor distribution.
- Don't Overstir: Minimize stirring during cooking to prevent quinoa from becoming mushy.
- Liquid is Key: Ensure ingredients are slightly submerged in broth for proper slow cooking.
- Customize Your Spice Level: Adjust chili powder and cumin to suit your taste preferences.
- Let It Rest: Allow the chili to sit for 10 minutes after cooking to let flavors meld together.
- Make-Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
