Slow Cooker IP Vegetarian Chipotle Chili with Quinoa

dishingouthealth.com

Caron Blau Rothstein

2 medium sweet potatoes peeled and cubed

1 yellow onion finely chopped

3 garlic cloves minced

1 chipotle pepper from a can of chipotle peppers in adobe sauce, finely chopped

2 14.5-oz. cans fire-roasted tomatoes

1 15-oz. can black beans, rinsed and drained

1 15-oz. can pinto beans, rinsed and drained

½ cup uncooked quinoa rinsed

1 tsp. kosher salt

3 ½ cups vegetable broth

1 Tbsp. chili powder

1 Tbsp. ground cumin

Garnishes: fresh cilantro leaves sliced avocado, freshly grated white cheddar cheese, Greek yogurt

Note: Ingredients may have been altered from the original.

Directions at dishingouthealth.com

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