Ingredients

The following ingredients have 12 Servings
  • 4 cups chopped sweet potato, about 3 medium
  • 1 large bell pepper, chopped
  • 1 small onion, chopped
  • 2 15oz cans low sodium black beans, rinsed and drained
  • 1 15oz can diced tomatoes
  • 1 cup frozen corn, thawed slightly
  • 1 TBS minced garlic
  • 1 TBS chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp salt, to taste
  • 1 cup quinoa, uncooked
  • 4 cups enchilada sauce
  • 1/2 cup water
  • juice of 1 lime
  • avocado, cilantro, nutritional yeast, tortilla chips, etc.

Instruction

  • Have your enchilada sauce and veggies prepped.
  • In slow cooker, add sweet potatoes, bell pepper, onion, black beans, diced tomatoes with juice, corn and garlic. Sprinkle in seasonings and stir until ingredients are combined.
  • Add in quinoa, enchilada sauce, water, and lime. Stir together until ingredients are evenly dispersed in slow cooker.
  • Cook chili on HIGH for 3-4 hours, or until sweet potatoes are soft. Serve in bowls and add on favorite toppings. Enjoy!