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Challenge: Slow Cooker to the Rescue

Slow Cooker Sweet Potato + Black Bean Quinoa Chili

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One of the easiest (and tastiest) chili recipes I've ever had! It's vegan and vegetarian, but has a meat-like quality because of the quinoa.

Slow Cooker Sweet Potato + Black Bean Quinoa Chili

  • Yield: 6 - 8 servings
  • Prep Time: 15 min
  • Cooking Time: 4 hr 15 min


  • 3 cups diced sweet potato
  • 1 cup diced red onion
  • 1 cup diced bell pepper
  • 3 garlic cloves, minced
  • 1 (15oz) can organic black beans, drained and rinsed
  • 1 (28oz) can organic diced tomatoes
  • 3 - 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • ¼ cup uncooked quinoa, any variety
  • 1 - 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon coriander
  • ½ teaspoon cayenne (optional)
  • Salt + pepper to taste


  1. 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.
  2. Serve with diced avocado (or guac) and tortilla chips. It's such a good combo!

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NOTE: If you don't have the option to turn your crock-pot down after four hours (like you're at work), just leave it on low for 6 - 8 hours and the results will be the same.

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