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
cloves garlic, minced
1 1/2 teaspoons
14.5-ounce can chopped tomatoes
black beans, soaked overnight
chipotle chile (from canned chipotle chiles in adobo), minced
dried Mexican oregano (or regular)
1 1/2 teaspoons
kosher salt, or more to taste
medium sweet potato, cut into 1/2-inch cubes (1 1/2 cups)
quinoa, rinsed and drained
Sour cream or greek yogurt for garnish
Chopped fresh cilantro for garnish
In This Recipe
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.
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.
Serve with fresh cilantro and sour cream or Greek yogurt, if desired.
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.