Go Back
Black Bean Quinoa Chili on a plate
Andrew Fowler

Crockpot Black Bean Quinoa Chili

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each no-salt-added black beans, drained and rinsed
  • 1 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 can 28 oz no-salt-added fire-roasted crushed tomatoes
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 cups low-sodium vegetable broth
  • 3/4 cup dry quinoa rinsed
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp minced chipotle pepper in adobo
  • 3/4 tsp fine salt
  • 1 tbsp lime juice
  • 6 tbsp plain nonfat Greek yogurt

Method
 

  1. Combine beans, sweet potatoes, tomatoes, onion, pepper, broth, chili powder, cumin, chipotle, and salt in a 6-quart slow cooker.
  2. Cover; cook on low 5 1/2 to 6 hours until sweet potatoes are nearly tender.
  3. Stir in rinsed quinoa. Cover; cook on high 45 to 60 minutes until grains are tender and their pale rings open.
  4. Turn off cooker; stir in lime juice. Rest 10 minutes to finish thickening.
  5. Stir from bottom to distribute quinoa and beans evenly.
  6. Divide among 6 bowls; top each with 1 tablespoon yogurt.