Tammie's Sweet Potato and Quinoa Chili

Yield: 6 servings
Calories: 285
Theme: Lunch
Rating:  This recipe has not been rated
SAVE PRINT

This recipe is high in fiber and protein and is so simple to make. Just set and forget for a hearty dinner that is sure to satisfy your taste buds and your appetite. Serve this meal for a big family dinner, then reheat a portion for lunch as an afternoon pick-me-up that will fill you right up.

Ingredients

  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz can fire-roasted diced tomatoes or 1 1/2 cups diced fresh tomatoes
  • 1 6-oz can tomato paste
  • 1 large sweet potato, diced
  • 1 cup dry quinoa
  • 1 onion, diced
  • 5 to 6 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 1/2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Himalayan salt, to taste
  • 4 cups water or vegetable broth (more as needed)
  • avocado (optional)
  • diced raw onion (optional)
  • cilantro (optional)

Directions

Combine all ingredients in slow cooker and set on low heat for 6 to 8 hours.



Top with optional ingredients as desired.



Makes 6 servings.

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