Quinoa, Black Bean & Sweet Potato Slow-Cooker Chili {with Avocado Cream}
 
Prep time
Cook time
Total time
 
A delicious and nourishing plant-based chili with great depth of flavor and just the right kick of heat.
Author:
Serves: Serves 8
Ingredients
  • Main Ingredients:
  • 1 large yellow onion, diced
  • 1 cup uncooked quinoa
  • 3 cups cooked black beans (well rinsed if using canned)
  • 1 large (or 2 smaller) sweet potatoes, peeled and diced (about 4 cups)
  • 4 cups vegetable broth
  • 2 (14-ounce) cans crushed tomatoes
  • 1 cup frozen corn kernels
  • Dry Spices:
  • 1-2 Tbsp chili powder (if you omit the chipotle, I recommend 2 Tbsp chili powder)
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground chipotle chile - if omitting chipotle, consider adding a touch of cayenne pepper (1/4-1/2 tsp) for bite or top with red pepper flakes. More in the Notes section.
  • ½ tsp coarse ground black pepper
  • salt to taste
  • For topping: fresh chopped cilantro or parsley, as desired
Instructions
  1. Place the first 7 ingredients in a 6-quart capacity slow-cooker: onion, quinoa, black beans, sweet potato, vegetable broth, tomatoes and corn;
  2. In a separate small bowl, combine the dry spices: chili powder, paprika, cumin, coriander, turmeric, chipotle chile and black pepper;
  3. Add the mixture of dry spices to the slow-cooker and mix with a wooden spoon to combine;
  4. Cook the chili on low setting for 4-6 hours or until the sweet potato is just tender -- taste and make any seasoning adjustments desired (adding salt to taste, etc.)
  5. Be sure to stir the contents of the slow cooker before serving into individual bowls - this will help distribute the juices;
  6. If you find that the chili is not as dilute as you would like (different cooking temps/ time may give rise to more absorption and less fluid) simply add a little bit more broth and stir.
  7. Top the chili as desired, for instance: avocado cream; salsa; chopped jalapeno; dollop of yogurt, sour or cashew cream; shredded cheese.
Notes

The Heat/Flavor Factor: ground chipotle brings both heat and flavor to this recipe. If it's not your thing and you choose to skip it, you may want to add some more ground chili pepper to round out the flavor. For bite, you could add a pinch of cayenne (1/4-1/2 tsp), chopped fresh jalapeno, or top with red pepper flakes, as preferred.
Dry vs. Canned Beans: If you're new to my blog, here's my spiel on why I prefer cooking dry (dehydrated) beans over using precooked canned beans:
1) Home prep allows you to soak your beans before cooking which can ease common digestive distress associated with eating beans ~ simply soak beans overnight in a pot of covered water and then drain and rinse the next day. You can also use a quick soaking method which is to boil the beans in water for 2 minutes, remove from heat, cover and let stand for an hour.
2) Home cooked beans have a superior taste and texture. Canned beans tend to be overcooked and mushy - preparing your own beans allows you to cook them just to the point of being al dente so they retain their spring and resilience.
3) Most canned beans continue to be made with Bisphenol A (BPA). BPA is a known toxin that is used in the lining of many food and beverage cans. Studies have shown that this industrial plastic is absorbed by canned foods and when ingested can give rise to significant spikes in urinary levels of BPA.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2015/10/quinoa-black-bean-sweet-potato-slow-cooker-chili-with-avocado-cream.html