Slow Cooker Quinoa and Sweet Potato Chili
 
Prep time
Cook time
Total time
 
This chili is so flavourful and hearty and only requires a few minutes of hands-on preparation. It is a great meal to make ahead during the cold winter. Quinoa, black beans and chickpeas fill this chili with protein while all the vegetables will bring you lots of nutrients.
Author:
Serves: 10-12 portions
Ingredients
  • 1 onion, minced
  • 1 bell pepper (any colour), seeded and diced
  • 1 sweet potato, diced
  • 5 carrots, peeled and diced
  • 1 cup quinoa, uncooked
  • 1½ cup water
  • 2 cans (28 ounces) organic diced tomatoes
  • 1 can (14 ounces) black beans, rinsed
  • 1 can (19 ounces) chickpeas, rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon cocoa powder
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Place all the ingredients in the slow cooker and mix.
  2. Cook on High for 6 hours.
  3. Serve warm and top with avocados or cheese.
  4. Store leftover in airtight container in the refrigerator for 5-7 days. This chili can also be frozen.
Recipe by Homemade Hearts at http://homemadehearts.ca/2015/01/13/slow-cooker-quinoa-and-sweet-potato-chili-gluten-free-vegan/