Easy Slow Cooker Sweet Potato, Black Bean & Quinoa Chili
Founders
You don’t need meat to make a hearty, satisfying pot of chili. Sweet potatoes bring natural sweetness, black beans add substance, and tomatoes and spices create a rich, savoury base. Corn adds a little colour and sweetness, while quinoa makes the finished dish even more filling.
This recipe uses familiar canned ingredients and a few pantry seasonings. The slow cooker does most of the work, and the quinoa is cooked separately and stirred in at the end so it keeps a better texture.
Don’t have everything on the ingredient list? No problem. See the notes below for simple swaps, substitutions and ingredients you can leave out altogether.
Ingredients
For the chili
- 4 cups sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 can (11 oz / 341 mL) corn, drained
- 1 can (19 oz / 540 mL) black beans, drained and rinsed
- 1 can (19 oz / 540 mL) diced tomatoes, including their juices
- 1 cup diced red onion
- 2 cloves garlic, minced, optional
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp salt, plus more to taste
- 2 cups (500 mL) low-sodium vegetable or chicken broth
- 2 tbsp (30 mL) fresh lime juice
For the quinoa
- ¾ cup uncooked quinoa, rinsed
- 1½ cups (375 mL) water for cooking the quinoa, or follow the package directions
Optional toppings
- Chopped cilantro, grated cheese, sour cream or plain Greek yogurt.
Directions
Prepare the Slow Cooker
Add the sweet potatoes, corn, black beans, diced tomatoes and their juices, red onion and garlic, if using, to the slow cooker.
Sprinkle in the cumin, chili powder and salt.
Pour in the broth and stir everything together.
Slow Cook
Cover and cook on Low for 4–5 hours, or until the sweet potatoes are tender but still hold their shape.
Check the potatoes toward the four-hour mark. Slow cookers vary, and smaller potato cubes may cook more quickly.
If the chili looks thicker than you prefer, add a little extra broth or water. If it looks thinner than you’d like, remove the lid for the final 20–30 minutes, provided the potatoes are already tender.
Cook the Quinoa
Near the end of the slow-cooking time, rinse the quinoa under cold water using a fine-mesh strainer.
Combine the quinoa with the water in a small saucepan.
Bring to a boil, then reduce the heat, cover and simmer according to the package directions, usually about 15 minutes, until the liquid is absorbed and the quinoa is tender.
Remove from the heat and let it stand, covered, for 5 minutes.
Fluff with a fork.
Finish the Chili
Stir the cooked quinoa into the slow cooker.
Add the lime juice and stir gently.
Taste and adjust the seasoning. Add more salt or chili powder if needed.
If the chili has thickened more than you like, add a splash of broth or hot water until it reaches your preferred consistency.
Serve
Ladle into bowls and add your choice of toppings.
A little grated cheese, sour cream, chopped cilantro or plain Greek yogurt works well. Lime wedges are also nice for anyone who wants a brighter flavour.