- 3 cups low-sodium vegetable broth
- 1 cup of orange juice
- Juice of 2 limes
- 3 tablespoons honey
- 1 (28-oz) can diced tomatoes
- 2 (15-oz) cans black beans, drained and rinsed well
- 1 (15-oz) can kidney beans, drained and rinsed well
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium sweet potatoes, diced
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 cup red quinoa, rinsed well
- Fresh cilantro
- Sliced avocado
- Grated cheddar cheese
- Sour cream or Greek yogurt
- Tortilla chips
- In the bowl of a slow-cooker, whisk together the broth, orange juice, lime juice, and honey.
- Stir in the diced tomatoes, beans, onion, peppers, sweet potatoes, garlic, jalapeno pepper, tomato paste, spices, salt, and pepper.
- Cover and cook until the sweet potatoes are tender and the chili has thickened, on LOW for 8 hours or on HIGH for 5 hours.
- Check the seasoning and add more salt and pepper, as needed.
- During the last hour of cooking time, stir in the quinoa. The chili is ready once it has thickened and the quinoa is tender.
- Ladle the chili into bowls and garnish with cilantro, avocado, cheese, sour cream/yogurt, and tortilla chips. Serve while hot.
- This chili is gluten free and vegetarian. It can be made easily vegan by omitting the honey and using a couple tablespoons of maple syrup or brown sugar instead. Swap in vegan toppings, as you see fit.