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Crock-Pot Quinoa & Sweet Potato Bean Chili

Crock-Pot Quinoa & Sweet Potato Bean Chili

  • Yield: 10-12 servings 1x


  • 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

For Serving:

  • Fresh cilantro
  • Sliced avocado
  • Grated cheddar cheese
  • Sour cream or Greek yogurt
  • Tortilla chips


  1. In the bowl of a slow-cooker, whisk together the broth, orange juice, lime juice, and honey.
  2. Stir in the diced tomatoes, beans, onion, peppers, sweet potatoes, garlic, jalapeno pepper, tomato paste, spices, salt, and pepper.
  3. 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.
  4. Check the seasoning and add more salt and pepper, as needed.
  5. During the last hour of cooking time, stir in the quinoa. The chili is ready once it has thickened and the quinoa is tender.

To Serve:

  1. Ladle the chili into bowls and garnish with cilantro, avocado, cheese, sour cream/yogurt, and tortilla chips. Serve while hot.


  1. 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.