There’s a chill in the air….finally! ;-)

Hey guys, I like the heck out of Summer like the best of ‘em (except the mosquitos…and under-boob sweat brought on by humidity…). And yet, there’s something so exciting and refreshing about the first time I can put on a sweater and a vest with a crockpot meal working overtime for me.

I’m gonna cut to the chase and keep it short and SWEET today. This chili is the perfect Fall dinner when you need something fast, warm, hearty, plant-based, and/or gluten free.

Sweet Potato Quinoa Crockpot Chili

Ingredients:

1 large sweet potato, chopped
1 medium onion, diced
1 large bell pepper, any color, diced
3 large cloves of garlic, diced
1 can (15 oz) black beans
1 can (28 oz) fire-roasted tomatoes
3 (or 4*) cups broth, any kind
1/2 cup dry, uncooked quinoa
1 T chili powder
2 tsp paprika
2 tsp turmeric
1/2 tsp ginger
1/2 tsp black pepper
pinch cayenne pepper
salt to taste

Directions:

Add all ingredients to slow cooker / crockpot.
Cook on high for 4 hours.
Allow to cook on low until time to serve.

*Add up to 1 additional cup of broth or water if consistency is too thick for you.

**Optional: Serve with avocado on top - just because!

Hope you enjoy!

In good health,

Tara