My husband.....he did it again!
He's the king of the crockpot and made another vegan-friendly slower cooker meal like my latest post: Vegan Slow Cooker Mexican-Style Sweet Potato Black Bean Chili.
This blog post will be short and sweet, just like this recipe. When he told me what type of ingredients he would use, I became skeptical. Baked beans in chili? The hint of sweetness combined with the cumin and chili powder ignites the dance between sweet-n-heat.
Quinoa soaks up the broth after 24 hours of sitting. You can use the remaining 1 cup of broth to make it soupy each time you heat the chili. I'm very proud of his work and felt that I had to feature this recipe. The crockpot is one of the easiest to use and most effective kitchen tools for busy people, and one goal is for Mind Body Soul Food to keep sharing easy and affordable recipes for the family.
Vegan Slow Cooker Sweet Potato Quinoa Chili
Cook Time: 8 Hours
1/2 cup uncooked quinoa, rinsed in a strainer (used red quinoa)
1 can pinto beans, drained and rinsed
1 can of baked beans
3 cups vegetable broth
1 12-oz. package of vegan fake meat crumble
1 28-oz can of diced tomatoes
1 medium onion, chopped
1 green pepper, chopped
2 sweet potatoes, chopped
1/2 tbsp chili powder (add another 1/2 tbsp if you like more heat)
2 tsp. cumin
1/4 tsp paprika
Salt + pepper to taste
Optional toppings: cilantro + avocado
Directions: Place all the ingredients into the crockpot and stir the ingredients together. Cook at the 8 hour setting and serve warm.
Be sure to check out our other crockpot recipes:
Slow Cooker Vegan Kale Chili
Homemade Slow Cooker Apple Cider - Two Ways!
Slower Cooker Spiced Mulled Wine (Heißen Glühwein)
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com