Slow Cooker Vegetarian Chili with Quinoa

By Jamie Vespa

Slow Cooker (or Instant Pot) Vegetarian Chipotle Chili with quinoa, sweet potato, black beans, and fire-roasted tomatoes. This dump-and-stir crockpot chili is perfect for easy weeknight dinners.

Ingredients

• 2 medium sweet potatoes (peeled and cubed)
• 1 yellow onion (finely chopped)
• 3 garlic cloves (minced)
• 1 chipotle pepper (from a can of chipotle peppers in adobe sauce, finely chopped)
• 2 14.5-oz. cans fire-roasted tomatoes
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can pinto beans, rinsed and drained
• 1/2 cup uncooked quinoa (rinsed)
• 1 tsp. kosher salt
• 3 1/2 cups vegetable broth
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• Garnishes: fresh cilantro leaves (sliced avocado, freshly grated white cheddar cheese, Greek yogurt)
• Garnishes: fresh cilantro leaves (sliced avocado, freshly grated white cheddar cheese, Greek yogurt)
• Garnishes: fresh cilantro leaves (sliced avocado, freshly grated white cheddar cheese, Greek yogurt)
• Garnishes: fresh cilantro leaves (sliced avocado, freshly grated white cheddar cheese, Greek yogurt)

Instructions

1. 1

   **Slow Cooker**

2. 2

   Place all ingredients (except garnishes) in a 5- to 6- quart slow cooker coated with cooking spray; stir well to combine. Cover and cook on HIGH 5 hours, or LOW 8 to 9 hours. Spoon into bowls and add garnishes of choice.

3. 3

   **Instant Pot**

4. 4

   Combine all ingredients (except garnishes) in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 9 minutes. Release valve with a towel, and release steam until it stops. Carefully uncover, and divide chili into bowls for serving. Add garnishes of choice.