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Vegan Slow Cooker Chili



Happy Wednesday my loyal readers! I have to apologize for being so absent the last two months. After a whirlwind of finals, traveling around the world, getting back into school, my sisters wedding, and midterms... I have returned. On that note though, instead of getting emails from me weekly, I want you to know that with medical school becoming increasingly more time consuming I will still be emailing you pearls of wellness information but it will be when I have something I would like to share. Therefore, you may only see an email from me once a month or so. 


Okay on to the good stuff... it is finally cooling off here in AZ (at least in the mornings and at night) which gives me the only excuse I need to break out my crock pot! And what could be better to warm up with than a delicious and nutritious bowl of chili?


Sweet Potato Black Bean Chili 

  • 3 cups peeled and diced sweet potatoes

  • 1/2 medium red onion, diced

  • 1 red bell pepper, diced

  • 4 cloves of garlic, minced

  • 28oz can of fire roasted diced tomatoes

  • 1 small can of diced green chiles 

  • 2 cans of black beans, rinsed and drained

  • 3 1/2 cups of vegetable broth

  • 2 tbsp tomato paste

  • 1/2 cup uncooked quinoa

  • 1 tbsp of chili powder

  • 2 tsp paprika

  • 2 tsp ground cumin

  • 1 tsp corriander 

  • 1 tsp garlic powder

  • cayenne pepper and salt to taste

Directions:

  1. Toss everything in the crockpot and cook on low for 8 hours. If you are in a time pinch, cook on high for 4 hours. 

Notes:

  • I topped mine with greek yogurt, minced red onion and jalepeño, and avocado.

  • Not a vegan? Not a problem. Add 1/2 pound of ground turkey to get your meat fix in this!

  • Additional toppings: shredded cheddar cheese, cilantro, cornbread on the side. 

Of course, I must give credit where credit is due. Original recipe from one of my favorite Instagram food bloggers: BroccYourBody.

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© 2018 by Carly Monson

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