Fall Recipe Contest Winner: Crock-Pot Sweet Potato & Black Bean Quinoa Chili


Congratulations to our fall recipe contest first place winner - Sue Hackney. Try out her recipe below!!!

Crock-Pot Sweet Potato & Black Bean Quinoa Chili
Submitted by: Sue Hackney
Serves: 6-8

Ingredients:
  • 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 
Directions
  1. 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.
  2. Serve with diced avocado (or guacamole) and tortilla chips if desired. 
  3. 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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