Reborn Sweet Potato Quinoa Chili

Plant-based - GF - V 


+ 3 garlic cloves, minced

+ 3 c vegetable broth (v + gf check labels!)

+ 1 small onion, chopped

+ 1 Green Pepper, chopped

+ 1 red pepper, chopped

+ 1 jalapeno, chopped

+ 28oz can crush tomatoes

+ 15oz can black beans

+ 15oz can kidney beans (really whatever beans you like or have)

+ 1c uncooked quinoa, rinsed

+ 1 large sweet potato (about 1lb,) peeled and chopped into small cubes (bigger the cube longer it takes to cook, which can feel like forever when you’ve been smelling this all day)


+ 2tbl chili powder (= 1/2tsp garlic powder, 1/2tsp onion powder, 1/2tsp crushed red pepper flakes, 1/2tsp dried oregano, 1tsp paprika, 3tsp ground cumin, 2tsp salt, 2tsp pepper. In case your like me and never have any)

+ 1tsp cumin

+ ½ tsp salt

+ ½ tsp paprika

+ 1/4 tsp red chili pepper flakes


+ Avo nuggets, halved avocado cut into cubes

+ Corn chips


  1. Saute onion, season liberally with S & P. Cook until translucent. Add garlic and then cook for 30 more seconds. (I do this because I think it adds flavor but mostly because this used to be Turkey Sweet Potato Quinoa Chili and that’s this is the part when you would cook the turkey – basically a habit (at least I broke the meat habit.)
  2. Then add to 6-quart crock pot. Add remaining ingredients & seasonings, except toppings. Let cook on low for 5-6 hours, or low for 3 hours, or when sweet pots are tender.
  3. Portion 1 cup (Yields 8-12 servings depending on how hardy your eaters are. Add toppings. (Set aside extra broth for when reheating, or water works just fine for reheating.)
  5. Freezes Well!


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