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Nutritional Recipes

Slow Cooker Quinoa, Sweet Potato & Black Bean Chili

Written by COA Nutrition Team On July 12, 2019

An unbelievably easy, protein-rich, and hearty chili, it doesn’t have to be cold outside to enjoy this delicious homemade recipe!

INGREDIENTS:

  • 1/2 cup uncooked quinoa, rinsed well in cool water
  • 3 cups cooked black beans (about 2 [15-ounce] cans, drained)
  • 2 cups vegetable broth
  • 2 (14-ounce) cans diced tomatoes
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • Additional salt and pepper to taste

Topping ideas:

  • Cilantro
  • Greek yogurt or sour cream
  • Shredded cheese
  • Chopped green onions

DIRECTIONS:

Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That’s it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Choose whole grains

Pick whole grains over refined grains, at least 50 percent of the time. Whole grains like brown rice and bulgur have their bran intact and thus have more fiber, B vitamins, magnesium, zinc and other nutrients. Try quinoa, whole wheat pasta, oats, farro and barley as side dishes, on top of salads and in soups.

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