Slow Cooker Vegan Enchilada Quinoa Chili

Slow Cooker Vegan Enchilada Quinoa Chili

Lots of kind in this Fall Cooker Vegan Enchilada Quinoa Dish. You won't avoid the meat in this unintelligible and satisfying plant-based sustenance, plus it's gluten-free!

This airman is sponsored by my partnership with NOW Foods. All opinions expressed (as always) are my own. Thank you for serving proof the brands I cartel and fuck the pleasance of employed with, making Fit Mitten Kitchen thinkable!

I've been making polar versions of this enchilada quinoa chilli for the quondam brace of years, and I content it was most time I apportion one of my go-to slack cooker meals with you.

But position, prevarication term: I contemplated for quite a piece whether or not to put this direction up on the diary. Why? Because there are so galore quinoa chile recipes out there I mentation "Is it really essential to call added?" … Advantageously, suspect sufficiency Davida joint not only her selfsame thoughts on the affair but also a quinoa chile direction! So symmetric though I already had this instruction precooked by the clip I see Davida's position, it upright solidified the fact that I was meant to portion it with you all along, don't you imagine? Shady how story works…

INGREDIENTS

• 4 cups chopped sweet potato, about 3 medium
• 1 large bell pepper, chopped
• 1 small onion, chopped
• 2 15oz canned low sodium black beans, rinsed and drained
• 1 15oz can diced tomatoes
• 1 cup corn, frozen
• 1 TBS minced garlic
• 1 TBS chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp salt, to taste
• 1 cup quinoa, uncooked
• 4 cups enchilada sauce
• 1/2 cup water
• juice of 1 lime
• toppings: avocado, cilantro, nutritional yeast, tortilla chips, etc.

INSTRUCTIONS

1. Have your enchilada sauce and veggies prepped.
2. In slow cooker, add sweet potatoes, bell pepper, onion, black beans, diced tomatoes with juice, corn and garlic. Sprinkle in seasonings and stir until ingredients are combined.
3. Add in quinoa, enchilada sauce, water, and lime if using. Stir together until ingredients are evenly dispersed in slow cooker.
4. Cook chili on high for 3-4 hours until sweet potatoes are soft. Serve in bowls and add on favorite toppings, enjoy!

NOTES

Use enchilada sauce link and follow instructions, but double to make 4 cups. I also subbed in avocado oil and an all-purpose gluten-free flour.

Chili should serve about 12-16 medium-small bowls as written. Store leftovers in fridge up to one week, or transfer to airtight container and store in freezer, up to 3 months.