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Crockpot Sweet Potato Quinoa Chili

We are trying to get back in gear around here. Turns out it is easy to stop eating healthy pretty quickly. With so many people in town, we got off the bandwagon pretty fast and found our pantry filled with processed foods and lots of sugar! I started feeling it, too. Lethargic and tired, we decided to whip up some healthy meals this week. This recipe is SO easy- I literally just threw all my prepped veggies and ingredients into my crock pot, turned it on, and went to sleep. I woke up to a meal ready to go for the next week! This chili is SO good, SO healthy, and SO easy. I doubled the recipe and it almost didn’t fit in my giant crockpot, but it did, and now I have plenty to share. I got it off of Dr. Oz’s healthy recipe site, and adapted it a bit. We added some ground chicken and cut out some of the beans (we only used half the amount), and we added more garlic than normal. 

Adapted from recipe of One Green Planet
Makes 6 Servings 

1 (15 oz) can black beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 (15 oz) can fire roasted tomatoes
1 (6 oz) can tomato paste
1 large sweet potato
1 cup dry red or brown quinoa
1 red onion, diced
5-6 garlic cloves, minced
1 tbsp olive oil
1 1/2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
Few dashes garlic powder
Salt, to taste
2 cups water or broth
Avocado or cilantro to garnish
1 lb ground chicken or turkey (optional)

Directions: In large non-stick pan, brown meat. Add a pinch of salt, dash of pepper, and dash of garlic salt for seasoning. Once browned, drain fat out of meat in colander. Add to crockpot. Add all ingredients to crockpot and stir. Set crockpot to low for 8 hours. Add water or broth if you want a more soupy consistency. Garnish with avocado, cilantro, and serve with chips if you like! 

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