Black Bean Sweet Potato Chili with Quinoa

By • August 21, 2013 • 0 Comments

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Author Notes: A slow cooker favorite, that even avowed quinoa haters enjoy! See more here: http://threecleversisters.com/2012/04/19/black-bean-sweet-potato-chili-with-quinoa/sarabclever

Serves 6

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 2-3 teaspoons chili powder
  • 1 1/2 teaspoons ground coriander
  • One 14.5-ounce can chopped tomatoes
  • 1/2 pound black beans, soaked overnight
  • 1 chipotle chile (from canned chipotle chiles in adobo), minced
  • 1 teaspoon dried Mexican oregano (or regular)
  • 1 1/2 teaspoons kosher salt, or more to taste
  • 1 medium sweet potato, cut into 1/2-inch cubes (1 1/2 cups)
  • 1/4 cup quinoa, rinsed and drained
  • 3 cups water
  • Sour cream or greek yogurt for garnish
  • Chopped fresh cilantro for garnish
  1. Heat the oil in a medium skillet over moderate heat. Add the onion and cook until soft and beginning to brown, 6 to 7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
  2. Add this mixture, along with all the remaining ingredients, to the crock pot. Stir and cook on low for 7 to 8 hours. You may need to add more water at the end, though thanks to pre-soaking the beans, I have found it not to be necessary.
  3. Serve with fresh cilantro and sour cream or Greek yogurt, if desired.
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