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Crock Pot Sweet Potato & Quinoa Chili | A Running Community & Blog

November 4, 2012

This is a follow-up from our original post, Fueling Your Body With Sweet Potatoes. I love finding new & healthy recipes and tweaking them to fit my family’s needs. I recently found an awesome recipe on Pinterest for Sweet Potato & Quinoa Chili from Milk Free Mom. I’m a big fan of the Crock Pot and wanted to see if I could make this delicious meal into a crock pot recipe and avoid using the oil.

Here’s what I did – it turned out great and was a big hit with my fam!

Makes 6 hearty bowls of chili – seriously, each serving is FILLING!

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 tsp minced garlic
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa

Directions:
Toss all the ingredients into your crock pot, stir and cook on high for 3.5 to 4 hours – or until sweet potatoes and onions are soft and quinoa has absorbed the vegetable stock. After about 3.5 hours I turn the crock pot off and let stand and cool for the last 30 minutes.

That’s it! This delicious recipe will leave you with yummy leftovers for lunch and dinner. Spice it up with some hot sauce (my hubby loves Tapatio) or garnish with low-fat cheese, sour cream and/or avocado.

Nutritional Facts per Bowl (not including garnishes):
Calories 295
Fat 2g
Carbs 59g
Protein 13g

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