Slow-Cooker Quinoa Chili

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.

   Start 3-hour timer
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.

   Start 3-hour timer
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.

   Start 1-hour timer
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.