Here is a Vegan Slow Cooker Quinoa, Sweet Potato, & Black Bean Chili recipe that is unbelievably easy, protein-rich, and hearty to warm up cold nights and spice up hot days. That’s one of the things that makes chili so amazing. It is perfect in the dead of winter or on a hot summer day. This is a vegan chili recipe you will love year round.
There is so much amazing vegan food in the chili recipe I don’t even know where to begin. We could start with the quinoa I guess. So light, yet hearty and filling. And one of the best sources of plant protein you will find anywhere. It doesn’t play second to many foods in the nutrition department and it helps make this vegan chili a winner.As if that weren’t enough, you get a double dose of powerful plant protein with black beans. What is a chili recipe without beans right? It’s live summers without the beach or winter without a blanket. This easy vegan recipe adds the perfect amount of black beans for that perfect chili consistency.
I could talk for hours about sweet potatoes. Every since I read The Starch Solution by Dr. John McDougall I eat more potatoes that ever before. They are so filling and delicious. And sweet potatoes are the best. They have that natural buttery sweet flavor that is so hard to resist. All of those things combined really sends this chili recipe to the next level.
The ingredients are guaranteed to ramp up the flavor and give an exciting vibrant red color. Quinoa helps thicken up the chili and add another element of filling protein. The sweet potatoes also add color, sweetness, and bite-sized chunks. They also lend creaminess to the chili. Then there is the vegan sour cream topping that just makes my taste buds explode. Make sure you use the vegan sour cream and not the alternative yogurt suggestion.
Kitchen Treaty is responsible for these yummy looking photos and this vegan chili recipe. You can get the recipe for this Vegan Slow Cooker Quinoa, Sweet Potato, & Black Bean Chili by clicking here.