Chili in slow cooker

This vegan chili with a great combination of textures and spices is my daughter’s favorite chili. The cinnamon helps bring out a different flavor from classic chili, as well as wonderful aromatics. It is the chili I traditionally make on Halloween night.

Inspiration for this recipe goes to Ambitious Kitchen. I made a few tweaks to their Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle so it would suit my taste buds better. I also modified it for making in a slow cooker. 



Slow Cooker Black Bean, Sweet Potato, and Quinoa Chili

Serves: 6

Total time: 3-6 hours 


  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 can (15.5 oz) tomato sauce
  • 1 cup uncooked quinoa
  • 2 cans black beans, drained
  • 1 large sweet potato, peeled and diced into small cubes
  • 3 cups of vegetable broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp turmeric 
  • ¼ tsp cinnamon
  • Pinch of nutmeg
  • Salt, to taste


  1. Place all ingredients in a slow cooker.
  2. Stir to combine.
  3. Cook on HIGH for 3 hours or LOW for 6 hours. 


chili, dinner, main dish, meatless, one dish, quinoa, slow cooker, soup, sweet potato, vegan

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