Slow Cooker Vegetarian Chili with Quinoa
Slow Cooker (or Instant Pot) Vegetarian Chipotle Chili with quinoa, sweet potato, black beans, and fire-roasted tomatoes. This dump-and-stir crockpot chili is perfect for easy weeknight dinners.
Servings: 6
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 1 chipotle pepper from a can of chipotle peppers in adobe sauce, finely chopped
- 2 14.5-oz. cans fire-roasted tomatoes
- 1 15-oz. can black beans, rinsed and drained
- 1 15-oz. can pinto beans, rinsed and drained
- 1/2 cup uncooked quinoa rinsed
- 1 tsp. kosher salt
- 3 1/2 cups vegetable broth
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- Garnishes: fresh cilantro leaves sliced avocado, freshly grated white cheddar cheese, Greek yogurt
Instructions
- **Slow Cooker**
- Place all ingredients (except garnishes) in a 5- to 6- quart slow cooker coated with cooking spray; stir well to combine. Cover and cook on HIGH 5 hours, or LOW 8 to 9 hours. Spoon into bowls and add garnishes of choice.
- **Instant Pot**
- Combine all ingredients (except garnishes) in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 9 minutes. Release valve with a towel, and release steam until it stops. Carefully uncover, and divide chili into bowls for serving. Add garnishes of choice.
Nutrition
Serving: 1g | Calories: 360kcal | Carbohydrates: 68g | Protein: 16g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 890mg | Fiber: 15g | Sugar: 5g