Skip to main content

Slow Cooker Black Bean, Sweet Potato and Quinoa Chili

This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Colorful bowls of thick chili served with green onion.
Prep time: 20 minutes
Cook time: 2 to 6 hours
Makes: 12 cups
Nutrition Facts: View label

Ingredients

1 medium sweet potato, peeled and diced to bite-sized pieces (about 1 ½ cups)
2 cans (15 ounces each) black beans, drained and rinsed, or 3 cups cooked black beans 
½ cup quinoa (rinse if not pre-rinsed)
2 ½ cups water or low-sodium vegetable broth
2 cans (14.5 ounce) diced tomatoes
1 medium onion, chopped
1 jalapeño pepper, minced (ribs and seeds removed)
4 cloves garlic, minced or 1 teaspoon garlic powder
1 Tablespoon cumin
1 to 3 Tablespoons chili powder (see Notes)
1 Tablespoon unsweetened cocoa powder
½ teaspoon cinnamon
¼ teaspoon salt
1 medium bell pepper, chopped (any color)

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Lightly grease the inside of the slow cooker.
  4. Combine all ingredients except the bell pepper in the slow cooker and mix well.
  5. Cover and cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours or until potatoes are soft.
  6. Stir in the bell pepper and cook for 10 to 15 minutes. Taste and adjust seasonings to your liking.
  7. Empty slow cooker and refrigerate or freeze leftovers within 2 hours.

Notes

  • Use more or less chili powder or dried pepper flakes depending on how much spicy heat you like.
  • Enjoy with toppings such as cilantro, green onion, plain yogurt, grated cheese, lime juice and avocado.
  • Try other types of beans such as kidney or pinto. 
  • Try other potatoes and vegetables such as carrots and zucchini
     

Comments

I made this Slow Cooker Black Bean, Sweet Potato and Quinoa Chili at home in my Instant Pot on the slow cooker setting. I used the low setting and required a longer cooking time than suggested to get my cubed sweet potatoes cooked. Next time I will dice them into smaller bites. With the cinnamon and cocoa in this recipe, it is a delicious mole style chili.

We found that the Slow Cooker setting on the Instant Pot didn't work the same way as the slow cooker. It seems to take longer, up to 15 minutes more for each hour of cooking called for in the slow cooker recipe. It may help to use the Sauté function for 5 to 10 minutes to heat up the Instant Pot and then go to Slow Cook function, but still be prepared for a longer cooking time. 

Food Hero Team

Made this Slow Cooker Black Bean, Sweet Potato and Quinoa Chili in my instant pot and it turned out pretty yummy! I added in some more seasoning at the end to add some more spice. I also tried the leftovers with a little bit of plain yogurt and it added a nice creaminess. Great fiber-rich recipe!

You might also like...

Recipes A to Z (without photos)

Harissa Roasted Butternut Squash
Wooden bowl of seasoned butternut squash, pumpkin seeds and fresh herbs.

Harissa Roasted Butternut Squash

Delicious roasted squash, drizzled with agave and lemon and topped with nuts and seeds.
Prepare:
25 minutes
Cook:
20 minutes
Makes:
6 cups
Winter Fruit Crisp
Plate of baked sliced apples with a sweet granola topping.

Winter Fruit Crisp

Quick and easy treat with warm buttery oats, sweetened with brown sugar.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
8 Bars (4 inches x 2 inches)
Blueberry Crisp
A dish of baked blueberries with a golden oat topping.

Blueberry Crisp

This low-sugar dessert is made with whole-grain oats, warm cinnamon spice and sweet berries. More berries than topping lets the fruit shine!
Prepare:
5 minutes
Cook:
30 minutes
Makes:
2 cups
Pineapple Carrot Protein Smoothie
Glass filled with a thick orange smoothie.

Pineapple Carrot Protein Smoothie

Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Prepare:
10 minutes
Makes:
1 ½ cups
Eggplant Dip
Eggplant dip garnished with parsley served with a vegetable and cracker plate.

Eggplant Dip

Creamy, smoky and garlicky, with a pop of tangy lemon. A great way to enjoy eggplant!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
1 ½ Cups
Zucchini Salad
Bowl of seasoned zucchini and red onion slices.

Zucchini Salad

Quick and tasty side with fresh vegetables, herbs and a lemon dressing.
Prepare:
10 minutes
Makes:
6 Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.