Sweet potato, black bean, and quinoa chili

I started off making a black bean and sweet potato soup to be honest, but then I thought to myself, it needs something more! Something to thicken it up. Something to make it a more filling a cozy meal for fall. Then it hit me, quinoa! This dish far exceeded my expectations, too. It was so good. Everyone loved it. My 1.5 year old had 3 helpings! When does that ever happen? Now it’s your turn to try it out!! 

Ps. Extra points for it being vegetarian and easily made vegan!

What you will need: 

• Two 15oz cans of black beans 

• 2 large or 3 medium sweet potatoes 

• 2 cups of vegetable broth 

• 1 cup frozen corn 

• 3/4 cup dry quinoa 

• 1 cup of water 

• 2 tbsp minced garlic 

• 1 tsp paprika 

• 1 tsp cumin 

• few shakes of salt 

• fiesta blend cheese 

1. Peel and dice your sweet potatoes 

2. Throw the diced potatoes into your crock pot 

3. Add the cans of black beans 

4. Add the vegetable broth 

5. Add the corn

 

6. Add your garlic 

6. Add your spices 

7. Cover and cook on low for 6 hours 

8. When 6 hours is up, add the quinoa and cup of water and cook on low for ~1 more hour 

9. Scoop it into your bowl and top with some shredded cheese and you’ve got yourself dinner!