Fall Recipe Contest Winner: Crock-Pot Sweet Potato & Black Bean Quinoa Chili
Crock-Pot Sweet Potato & Black Bean Quinoa Chili
Submitted by: Sue Hackney
Serves: 6-8
- 3 cups sweet potato (about 1 large), diced
- 1 cup red onion (about 1 medium), diced
- 1 cup bell peppers (about 1 large), diced
- 3 garlic cloves, minced
- 1 (15 oz) can organic black beans
- 1 (28oz) can fire roasted tomatoes
- 3-4 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup uncooked quinoa
- 1-1.5 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1/2 teaspoon cayenne (to taste)
- Salt and pepper to taste
- Add all ingredients into crock-pot (starting with just 3 cups of broth). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve. If too thick, stir in another 1/2 - 1 cup of water.
- Serve with diced avocado (or guacamole) and tortilla chips if desired.
- Notes: if you don't have the option to turn your crock-pot down after four hours (if you're at work), just leave it on low for 6-8 hours and the results will be the same.
For additional recipes from our recipe contest, check out our recipe books: http://humanresources.vermont.gov/benefits-wellness/wellness/educational-resources
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