Slow Cooker Sundays: Week 3

I hope everyone enjoyed their September. Can you believe tomorrow is already October? It has cooled off here significantly, and I am enjoying the fall weather. Also, October is the month of the rosary. I am going to do my best to pray the rosary more this month. I have been listening to it in my car on the way to and from school drop-off with my kiddos and I have found it to set a peaceful tone for the rest of the day.

For this week’s slow cooker meal, I decided to make a fall dish that was meatless.  I hope you love it.

Black Bean, Quinoa, and Sweet Potato Chili

DSC_0768

You will need:

  • 1 can of black beans, rinsed and drained (You are welcome to use dry beans here. Just make sure they are either quick soaked or soaked overnight)
  • 1 can of fire roasted diced tomatoes
  • 2 large sweet potatoes, cubed
  • 1 cup of quinoa, rinsed thoroughly
  • 1 quart of chicken stock or broth
  • 1.5 cups of water
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 2 bay leaves

Add all of the ingredients to the slow cooker. Give it a good stir. Cook on high for 4 hours, or on low for 6. Once everything is cooked, serve the chili in bowls. You can definitely top this with chopped cilantro for some extra flavor.

If you give this a try, let me know what you think! It makes leftovers, so you can either freeze it and reheat it, or munch on it as leftovers throughout the week. It is satisfying and full of healthy ingredients.

As always, thank you for your support.

Lots of love and many blessings.

Chelsea

The law of the LORD is perfect,
refreshing the soul;
the decree of the LORD is trustworthy,
giving wisdom to the simple.

Psalms 19:8

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