Updated: Apr 28, 2020
We've had some glorious fall days around here. The colors are changing. The temps are so comfortable. And the pile of leaves in our front yard keeps getting bigger and bigger.
Do you call it a slow cooker or a Crock pot?
I guess technically that'd be like saying tissues or Kleenex. One is a generic name, the other is a brand.
I pretty much always default to Crock pot. Two syllables > three syllables.
Either way you slice it, it's such a great invention. We can surely agree on that. While boppin' around Instagram the other day I saw a gorgeous picture of a meal totally up my alley. It was one of those all-your-food-groups-in-one-easy-dish sort of meals. Only I didn't actually look up the recipe.
I may prefer fewer syllables, but apparently I also prefer doing cooking blindly.
Turns out it really was such an easy recipe to create, prepare, and eat it allllll gonnnnnne.
Sweet Potato Quinoa Chili
-3 medium sweet potatoes, peeled and diced into inch-ish cubes
-1 large sweet onion, diced
-2 cans black beans, drained and rinsed
-1 28 oz can petite diced tomatoes, not drained
-1 cup uncooked quinoa
-1 vegetable bouillon cube
-1/4 teaspoon salt
-1/2 teaspoon pepper
-1/4 teaspoon onion powder
-1/4 teaspoon garlic powder
-1/4 teaspoon dried chili powder
-3 cups hot water
-1 avocado (optional)
-Plain Greek yogurt for garnish (optional)
Combine all ingredients in the bottom of a slow cooker (except for avocado and yogurt). Cover and cook on high for 3 hours, or low for 6 hours. Stir occasionally.
Serve with diced avocado and a nice blob of Greek yogurt.
Baby-friendly. Kid-friendly. ANY HUMAN-FRIENDLY. Fiber. Protein. Healthy fats. Vegetables (hello, tomatoes!). It's alllll here.
Makes six servings. Per serving: 388 calories, 66 grams carbohydrates, 8 grams fat, 26 grams protein, 1149 mg sodium