Sweet Potato and Black Bean Chili
Ingredients
The chili
-
2 ½
cups
vegetable broth
-
½
cup
uncooked quinoa
-
15
oz
black beans, drained
-
14
oz
diced tomatoes
-
¼
cup
chopped red bell pepper
-
¼
cup
chopped green bell pepper
-
1
shredded
carrot
-
½
cup
chopped onion
-
4
cloves
garlic, peeled and minced
-
½
small
chili pepper
-
2
teaspoons
chili powder
-
¼
teaspoon
cayenne pepper
-
1 ½
teaspoons
salt
-
1
teaspoon
ground black pepper
-
1
teaspoon
ground cumin
-
1
teaspoon
oregano
-
½
cup
corn kernels
-
1
large
sweet potato, peeled and diced
The toppings
-
to taste
chopped avocado
-
to taste
chopped green onions
-
to taste
shredded carrot
Vegan Cashew Sour Cream
-
½
cup
soaked cashews
-
3-4
tablespoons
water
-
a splash
apple cider vinegar
-
½
teaspoon
fine sea salt
-
1
teaspoon
lime juice
Instructions
- Combine vegetable broth, sweet potato, quinoa, black beans, and diced tomatoes in the slow cooker and stir.
- Add the chopped bell peppers, shredded carrot, chopped onion, minced garlic, and stir again.
- Mix in the chili powder, cayenne pepper, salt, black pepper, cumin, and oregano, then stir to combine.
- Set the slow cooker to high for 2 to 2 ½ hours or low for 5 to 6 hours, monitoring the last 30 minutes for high and the last hour for low.
- For the cashew sour cream, blend soaked cashews, water, apple cider vinegar, sea salt, and lime juice until smooth.
- Serve the chili in bowls and add your favorite toppings.
Nutrition Facts (estimated)
Servings
6 servings
Calories
316
Total fat
11g
Total carbohydrates
47g
Total protein
11g
Sodium
1612mg
Cholesterol
0mg
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