Is chili better in a slow cooker?

Hours of low and slow cooking in a crock pot creates the best chili ! Why? All of the flavours and spices marry into each other and the meat becomes incredibly tender, just the way a GREAT chili should be.

How long does it take for potatoes to get soft in a crockpot on high?

To a 6-quart slow cooker, add the potatoes, olive oil, garlic, and salt, stirring to combine. Cover and cook until the potatoes are tender, about 3 to 4 hours on high, or 5 to 6 hours on low.

Do you have to brown meat before slow cooker chili?

Do you have to brown the meat for slow cooker chili? Technically, no . The beef, bell pepper, onion, and garlic will all cook in the slow cooker, but browning the meat and sautéing the vegetables in a skillet before adding it to the slow cooker brings much more flavor to the chili. You'll be glad you did—promise!

Why does my crockpot chili taste bland?

Insufficient seasoning, such as chili powder, cumin, paprika, and salt , can lead to bland chili. Chili relies on a combination of spices and seasonings for its distinctive flavor. Be sure to taste your chili during the cooking process and adjust the seasonings as needed.

Why do potatoes not cook in a slow cooker?

If your potato soup is still crunchy after cooking for 6 to 7 hours on high in the crockpot, it's likely that the potatoes were not cooked long enough or the crockpot may not have reached a high enough temperature . However, there may still be hope to salvage your soup without having to throw it away.

Do potatoes go on top or bottom of slow cooker?

Layer wisely: For even cooking, cut food into uniform-size pieces. Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top.

Will potatoes go mushy in a slow cooker?

Yes, it's possible to overcook potatoes in a crockpot. They can become mushy and lose their texture if left for too long . It's advisable to follow a recipe's recommended cooking time to achieve the desired consistency.

Does chili taste better if cooked longer?

Chili is most commonly prepared at a low temperature and for an extended period of time (low and slow), which develops a deeper, spiced aroma. But, the longer cook time can often result in a flat flavor .

Can you cook chili too long in a slow cooker?

Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky .

How do you keep chili from getting watery in a slow cooker?

Mix in a scoop of cornstarch, all-purpose flour, or oats . In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water, then stir this into the pot of chili. For 1 tablespoon of flour, use 2 tablespoons of water. No slurry is required for the absorbent oats; simply stir in 1 to 2 tablespoons.

Does food taste better in a slow cooker?

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat. It also makes the meat far more flavorful.

Sweet Potato & Quinoa Chili - Easy One Pot Recipe

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This Sweet Potato & Quinoa Chili recipe with kidney & black beans is hearty and full of flavor, and makes a great vegan lunch, dinner, or meal prep idea! Includes stovetop and slow cooker options.

Sweet Potato & Quinoa Chili - Easy One Pot Recipe | Stovetop + Slow Cooker (1)

Meals that can easily fit into your meal rotation are what I really love to share. As we can get a bit bored with the usual meals, it’s nice to have more easy options that come together in a cinch.

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Why We Love This Recipe!

It’s quick and easy. There are no complicated ingredients, everything is probably in your kitchen right now, or can be found right away at your favorite grocery store. And it’s all made in one pot for easy cooking and cleanup!
It’s healthy and nutritious. This thick and hearty sweet potato & quinoa chili has plenty of protein, essential fiber, vitamins, and minerals while being flavorful and satisfying. Plus, it’s gluten-free, well-balanced, low fat, and includes an option to be oil-free!

I love finding these simple dishes that truly work and can be made over and over again. I know you’re going to love this chili and find yourself making it often during the chili weather season!

Easy and delicious, bring on the chili!

Sweet Potato & Quinoa Chili - Easy One Pot Recipe | Stovetop + Slow Cooker (2)

What Goes Into Quinoa Chili?

Here is everything you’ll need, plus ideas for ingredient substitutions (measurements are in the recipe card below):

The Beans.We’ll be using protein-rich black beans and kidney beans. Feel free to use your favorite in any combo you like. Pinto beans would be great here too!
Sweet Potato.One large sweet potato is all you need. I peeled mine, but you can leave the skin on for even more fiber (just be sure to scrub the sweet potato beforehand.
Quinoa. Use your favorite colored quinoa, mine happens to be tri-color.
Tomato. I’ve used a canned of diced tomatoes, with juices, for ease, but you can use 2 – 3 fresh roma tomatoes if you prefer.
Tomato Paste. Tomato paste adds a wonderful umami flavor and helps thicken the chili nicely.
Onion. Any color will do, use your favorite.
Garlic. If you don’t have fresh garlic on hand add an extra 1 – 2 teaspoons of garlic powder.
Spices. You’ll find a tasty mix of chili powder, cumin, and oregano. Plus, I usually add a dash or two of garlic and onion powder for good measure.
Garnish. This sweet potato & quinoa chili is great with diced avocado, cilantro, and homemade vegan cornbread. If you like heat, a few slices of jalapeno are perfect!

Sweet Potato & Quinoa Chili - Easy One Pot Recipe | Stovetop + Slow Cooker (3)

How To Make Sweet Potato & Quinoa Chili

This Sweet Potato & Quinoa Chili is so easy to make on the stovetop and will be ready in under 1 hour!

Stovetop: In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water as needed.

Here is also a method for using a crock-pot, because sometimes you just want to set it and forget it!

How Long Will Leftovers Keep?

Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Re-warm on the stovetop or the microwave. It makes great meal prep for the week with vegan cornbreadon the side.

Can You Freeze Quinoa Chili?

Yes, it freezes wonderfully for up to 2 – 3 months! To freeze sweet potato quinoa chili, simply store individual portions using freezer-safe containers. You can also freeze larger portions in large ziplock bags or containers. Let thaw before reheating.

Serving Suggestions

Top with diced avocado and fresh chopped cilantro
Top with a dollop of Vegan Cashew Sour Cream
Add a sprinkle of vegan shredded cheese and/or green onions
Serve with homemadeVegan CornbreadorJalapeno Cornbread Muffins
Try topping it on abaked sweet potato!

Sweet Potato & Quinoa Chili - Easy One Pot Recipe | Stovetop + Slow Cooker (5)

More Vegan Chili Recipes!

Quinoa Chili Verde
Easy Vegetable Chili
The Ultimate Tempeh Chili
Vegan Three Bean Chili
Sweet Potato Black Bean Chili
See all vegan chili recipeson TSV!

If you try this easy chili recipe, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Sweet Potato & Quinoa Chili

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4.9 from 36 reviews

Ingredients

Units Scale

1 tablespoon olive oil or 1/4 cup water (for water saute)
1 medium onion, diced
5 – 6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
a few dashes of garlic powder
a few dashes of onion powder
himalayan salt, to taste
1 cup dried quinoa
1 can (15 oz) black beans, drained and rinsed
1 can (15oz) kidney beans, drained and rinsed
1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
1 can (6 oz) tomato paste
1 large sweet potato (about 1 lb.), diced (with or without skin)
5 – 6 cups water or vegetable broth (or combo)

Optional garnish for serving

diced avocado
cilantro
diced onion and/or jalapeno

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Instructions

Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.

Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.

Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’. On the side, try this Vegan Cornbread or Jalapeno Cornbread Muffins are delicious!

Serves 4 generously.

Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer safe containers, for up to 2 – 3 months.

Notes

As with all recipes, adjust seasoning to taste. Add a 1/2 teaspoon or so chipotle powder for some added heat.

Use your favorite beans, in any combination.

Updated: This recipe was originally published March 2013 and has been updated October 2019 with new photos and helpful tips. No change to recipe – I wouldn’t dare!

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Sweet Potato & Quinoa Chili - Easy One Pot Recipe | Stovetop + Slow Cooker (2024)