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- Crockpot Sweet Potato & Black Bean Quinoa Chili
Crockpot Sweet Potato & Black Bean Quinoa Chili
The recipe is loaded with anti-inflammatory ingredients like sweet potato, garlic, and spices. Ideal for an anti-inflammatory diet but watch sodium in canned items.
Adapted from Simply Quinoa
Ingredients
- 3 cups diced sweet potato (about 1 large)
- 1 cup diced red onion (about 1 medium)
- 1 cup diced bell peppers (about 1 large)
- 3 garlic cloves (minced)
- 1 15 oz can organic black beans
- 1 28 oz can of fire roasted tomatoes
- 3 – 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup uncooked quinoa
- 1 – 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1/2 teaspoon cayenne (more or less to taste)
- Salt & pepper to taste
Method
- Add all ingredients into a 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 ½ – 1 cup of water.240 min timer
- Serve with diced avocado (or guac) and tortilla chips. It’s such a good combo!
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Make this fit your whole family
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