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.
Enjoy,
Jen
Slow Cooker Black Bean, Sweet Potato, and Quinoa Chili
Serves: 6
Total time: 3-6 hours
INGREDIENTS:
- 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
DIRECTIONS:
- Place all ingredients in a slow cooker.
- Stir to combine.
- Cook on HIGH for 3 hours or LOW for 6 hours.
