Slow-Cooker Quinoa Chili

Ingredients

• 2 red onions (thinly sliced lengthwise, plus more finely chopped for serving)
• 1 sweet potato (medium, chopped)
• 1 carrot (large, chopped)
• 1 ancho chile (dried, crushed (or 2 Tbsp crushed red pepper flakes))
• 1 jalapeño (medium, finely chopped, plus more for serving)
• 6 garlic (cloves, thinly sliced)
• 1 bay leaf
• 15 oz chickpeas (1 can, drained and rinsed)
• 15 oz kidney beans (1 can, drained and rinsed)
• 15 oz pinto beans (1 can, drained and rinsed)
• 10 oz frozen corn
• 6 oz tomato paste
• 3 cup low-sodium vegetable broth (or water)
• 2 cup cauliflower florets (chopped)
• 1 cup tri-colored quinoa
• 3 tbsp reduced-sodium soy sauce
• 2 tbsp neutral oil
• 4 tsp dried oregano
• 1 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 28 oz crushed tomatoes (1 can)
• 28 oz water (use the empty tomato can to measure)
• 1 tbsp cayenne (optional)
• Kosher salt (to taste)
• Shredded cheddar cheese (for serving)
• avocado (chopped, for serving)
• fresh cilantro (chopped, for serving)

Steps

1. 1

   In a large slow cooker, combine the sliced red onions, chopped sweet potato, chopped carrot, crushed ancho chile (or red pepper flakes), chopped jalapeño, sliced garlic, bay leaf, chickpeas, kidney beans, pinto beans, frozen corn, tomato paste, vegetable broth, cauliflower florets, quinoa, soy sauce, neutral oil, oregano, apple cider vinegar, cumin, and smoked paprika. Mix until thoroughly combined.

2. 2

   Add the crushed tomatoes to the slow cooker. Fill the empty 28-oz tomato can with water and pour that into the slow cooker as well.

3. 3

   Cover the slow cooker and cook on high for 3 hours.

4. 4

   After 3 hours, test the sweet potato and carrot for tenderness. Continue to cook on high until the potato and carrot are easily pierced with a knife, which should take about 1 hour more.

5. 5

   Add the cayenne (if using) and generously season with kosher salt to taste. Stir to combine.

6. 6

   Cover and continue to cook until the flavors have fully melded, about 1 hour more.

7. 7

   Divide the chili among bowls and top with the finely chopped red onions, sliced jalapeño, shredded cheddar cheese, chopped avocado, and fresh cilantro.

Notes

This recipe is highly versatile; you can swap sweet potatoes for any other potato, use broccoli instead of cauliflower, or use any variety of beans you have in your pantry. It is a great 'fridge-cleanout' meal.

Nutrition per serving

• main
• vegan
• vegetarian
• gluten-free
• slow-cooked
• chili
• high-protein