I’m practicing.
If I were to go by today’s weather I would be making you iced tea with a sprig or two of fresh rosemary while sporting a bikini but that’s not happening because I’m practicing — practicing and preparing for El Niño.
We’ve been promised (again mind you) a long wet winter here in drought-ravaged California and I’m getting ready with some warming comfort food worthy of a proper fall.
If the rains come, and there’s mounting evidence to suggest they will, it may go a long way to easing the drought conditions (positive side of the story) but it may also go a long way to battering the region — climatologists are predicting some of the strongest storms since the 1050s … So I’m practicing (and getting ready to batten down the hatches — isn’t that what they say?).
And this meal, is a pretty great one to practice on.
Warm, hearty and delicious, this is a lovely seasonal chili with a great depth of flavor and just the right amount of heat to keep you interested without the overkill. And it all happens in the slow-cooker! The quinoa cooks alongside the other ingredients (no additional pot necessary) adding some nice bulk and nourishment to this plant-based stew.
Of course you can top the chili however you like (and adjust the seasoning to suit your taste) but lately I’ve been enjoying it with avocado cream (actually, I’ve been enjoying everything with avocado cream…) a simple mixture of mashed avocado combined with some plain Greek yogurt, a squeeze of lime juice and some (always optional) chopped fresh or roasted jalapeno. D’lish!
Avocado cream is a great way to expand the nutrient profile of traditional guacamole by working in some additional protein (vital for plant based diets) while also getting more mileage out of the avocado through the addition of yogurt — which is rather nice especially since avocado can get quite expensive during off season. For a vegan version of avocado cream, I recommend using cashews ~ you can find a recipe here.
This recipe freezes beautifully. For things like soups, sauces and chilis/stews (foods that pour and mold relatively easily) I often portion them out into individual serving sizes before freezing. I use silicone muffin cups for this — the muffin tin is not necessary but useful as a freezer tray to hold the cups. Once the contents in the cups are frozen, simply pop the frozen food cups out of the molds and place them into one larger covered container in the freezer (this also reduces the use of plastic). Our boys can then grab a cup or two (or five) from the freezer at their convenience and simply warm in the microwave. I also enjoy the portioned options at lunchtime when I’m working from home. It’s a beautiful thing.
As always, be sure to read the Notes in the recipe card below for best results (including tips on enhancing flavor if you skip the ground chipotle in this recipe). I’ve also resurrected the Nutrition Facts Panel as many of you were contacting me separately for the information. And while I generally prefer to focus on the quality of food over the calorie count, I understand that having an estimated breakdown of nutrients can be helpful for a number of different reasons.
I hope you enjoy this recipe and, if you happen to see fall, please let her know we’re ready!
- Main Ingredients:
- 1 large yellow onion, diced
- 1 cup uncooked quinoa
- 3 cups cooked black beans (well rinsed if using canned)
- 1 large (or 2 smaller) sweet potatoes, peeled and diced (about 4 cups)
- 4 cups vegetable broth
- 2 (14-ounce) cans crushed tomatoes
- 1 cup frozen corn kernels
Dry Spices:- 1-2 Tbsp chili powder (if you omit the chipotle, I recommend 2 Tbsp chili powder)
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground chipotle chile - if omitting chipotle, consider adding a touch of cayenne pepper (1/4-1/2 tsp) for bite or top with red pepper flakes. More in the Notes section.
- ½ tsp coarse ground black pepper
- salt to taste
- For topping: fresh chopped cilantro or parsley, as desired
- Place the first 7 ingredients in a 6-quart capacity slow-cooker: onion, quinoa, black beans, sweet potato, vegetable broth, tomatoes and corn;
- In a separate small bowl, combine the dry spices: chili powder, paprika, cumin, coriander, turmeric, chipotle chile and black pepper;
- Add the mixture of dry spices to the slow-cooker and mix with a wooden spoon to combine;
- Cook the chili on low setting for 4-6 hours or until the sweet potato is just tender -- taste and make any seasoning adjustments desired (adding salt to taste, etc.)
- Be sure to stir the contents of the slow cooker before serving into individual bowls - this will help distribute the juices;
- If you find that the chili is not as dilute as you would like (different cooking temps/ time may give rise to more absorption and less fluid) simply add a little bit more broth and stir.
- Top the chili as desired, for instance: avocado cream; salsa; chopped jalapeno; dollop of yogurt, sour or cashew cream; shredded cheese.
The Heat/Flavor Factor: ground chipotle brings both heat and flavor to this recipe. If it's not your thing and you choose to skip it, you may want to add some more ground chili pepper to round out the flavor. For bite, you could add a pinch of cayenne (1/4-1/2 tsp), chopped fresh jalapeno, or top with red pepper flakes, as preferred.
Dry vs. Canned Beans: If you're new to my blog, here's my spiel on why I prefer cooking dry (dehydrated) beans over using precooked canned beans:
1) Home prep allows you to soak your beans before cooking which can ease common digestive distress associated with eating beans ~ simply soak beans overnight in a pot of covered water and then drain and rinse the next day. You can also use a quick soaking method which is to boil the beans in water for 2 minutes, remove from heat, cover and let stand for an hour.
2) Home cooked beans have a superior taste and texture. Canned beans tend to be overcooked and mushy - preparing your own beans allows you to cook them just to the point of being al dente so they retain their spring and resilience.
3) Most canned beans continue to be made with Bisphenol A (BPA). BPA is a known toxin that is used in the lining of many food and beverage cans. Studies have shown that this industrial plastic is absorbed by canned foods and when ingested can give rise to significant spikes in urinary levels of BPA.
This looks sooo good! We’ve been making chili at least once a month and are always looking for variations. Thanks. :)
Christy, thank you kindly for stopping by. I’m delighted to hear that this recipe appeals to you – for me it represents the perfect combination of warmth, comfort and nourishment (and I can’t seem to get enough of the avocado cream!) by the way, I just love the title of your blog… let’s keep food on the celebration side, x.
Agreed! :)
I’m making your avocado cream tomorrow! It sounds sensational and since I eat avocado all the time (cannot imagine my fridge without it… just like without garlic or onions), I’ll be more than happy to expand its use. And moreover it freezes well? It’s just miraculous! Thank you so much for the silicon tip. I have tons of silicon baking trays, moulds, etc. but never used them for freezing. How clever!
(The chili looks fantastic, by the way, but I cannot take this avocado cream out of my mind now ;-) ).
I hope the weather wasn’t too harsh on your region…
Heeheeh, I think you will love the cream Sissi :)) I know how much you enjoy Greek yogurt (and who doesn’t love avocado) and you can go to town with the spicing and make it your own dream cream :D. Let me know how it goes!
I love how hearty and nourishing this chili is, Kelly! And your freezing tip using the silicon molds is brilliant – I am ordering some molds now. :) Thanks for sharing!
Hello Tessa, those silicone molds are a life-changer ;-) truly wonderful; I hope you enjoy them and get as much use out of them as we do! Thank you kindly for stopping by – so nice to see you here.
Kelly – you seriously combined all my favorite ingredients in this meal. Quinoa, sweet potatoes, avocado…what more does a girl need? I don’t have a slow cooker though, do you think I can bake it in a dutch oven too?
Thanks for this recipe!
xx Lynn from Heavenlynn Healthy
Hi Lynn, thank you for stopping by with your kind words. I know what you mean about the ingredients… they are some of my very favorites too including the avocado cream :)
Apologies for my delayed response to your question, we are just returning from some out-of-country travel. I think a dutch oven would work beautifully – the beans are already cooked and the quinoa cooks easily – it’s really about softening the sweet potato and getting the consistency of liquid right; I trust a foodie like you will have no trouble establishing that balance :) Cheers Lynn, I hope you enjoy this warming chili if you give it a try.
Oh my, Kelly. Indian Summer is in full swing. Fingers crossed for rain, sooner than later. It is needed. I’d be pretending too… slow cooker going, oven on, smart wools and cozy sweaters. I love this time of year and change of season, but Summer seems to be going on and on and on…. One of my favorite recipes in a slow cooker is chili because the spices completely infuse the ingredients and it makes for an easy evening. The addition of quinoa is a good one and the chipotle pepper gives the chili a smoky flavor, which I love! Thank you for the frozen cup recommendation… such a quick and easy way for planning ahead. I’ve not made avo cream, so I’m looking forward to it! Thank you for this, Kelly! So delicious!
Hello lovely lady… can’t believe we just met! so exciting and fun (big smiles :)).
Things are starting to cool now and I’m loving it… we’ve been enjoying our outdoor tub in the evenings and making more and more warming meals. Soon a log will hit the fireplace and that will be the final act of autumn settling on us. The mornings are a bit darker than ideal, as in pitch black ;-) and I’m feeling ready for the time change… hope you are enjoying a fab trip, the sun continues to shine. xx
We’ve been having a bit of an Indian summer here too, but nothing quite like you are experiencing out there. More like: I start the day in a jacket and scarf and finish it in a puddle of sweat. (I guess I could just take the jacket and scarf off, but that would be a fashion compromise!)
I am crossing my fingers that you get some rain asap. Rain is pretty under-rated hey? Especially by west coast Canadian girls like this one :-).
I love the idea of a veg chili in the slow cooker. I’ve made a lot of things in that appliance, but funny enough chili isn’t one of them! The fact that it has quinoa in it makes it even better — a full meal deal! What’s better than that, right? Xoxo
ah yes, the rainy Canadian west coast… still trying to figure how a similarly situated west coast state manages to avoid all rain … a bit of a head-scratcher, no? location, location, location :))
So many things to love about this post Kelly! First of all, I love the frozen cups of soup for the boys. That is genius and totally something Mr. N would LOVE! He’s becoming so independent these days and to have the ability to pop something healthy out of the freezer would be perfect. I’m also in love with the avocado cream. Avocados are a staple here, but we’ve never made a cream with them. I bet it’s delicious topped on this chili. And of course how can you not love anything tasty from a slow cooker. That little appliance is a life saver on busy school days (or lazy weekend days!). :) I hope that you do get the rains, but certainly hope it’s nothing catastrophic. Goodness! I can’t imagine the wild weather patterns you’re having. Well, it looks like you are preparing well. xx dear friend! :)
Hi Kristy, the individual portions are so handy and the silicone cups are a great way of unmolding hassle free. I hope Mr. N can make use of these if you give them a go. So great that your young man is making his way in the kitchen… it’s fun to see our ‘little’ ones burgeoning like that. Happy Sunday, x.
I’m so glad you’re practicing because we are definitely into fall weather here and this chili is precisely what I’m craving. You know, I’ve been meaning to pick up some chipotle powder – I’ve used the chilis in adobo sauce (is that what it’s called?) super hot but also delicious, love the smoky flavor. I like the idea of the chipotle taste here and will give the powder a try in this chili. Mixed blessings on your weather… California definitely needs the rain but let’s hope it’s not a deluge. In the meantime, bikinis and ice tea sound pretty nice to me :) ps. your photos are beautiful!
Hi Clare, happy Sunday :) the first time I tried chipotle, like you, it was in adobo sauce. I made Rick Bayless’ chipotle chicken on creamy spinach and I remember it to this day. I might have been my first ‘real’ meal preparation back in my 20s… it was one of the most delicious dishes I have ever tasted – such a strong memory. I need to make it again to see if the magic is still there :D.
Thank you for leaving your beautiful words on my blog. This weekend I thought for a second how I would feel to leave this place (like you did), and it broke my heart. I thank YOU! You made me more grateful for what I have and I cannot imagine how difficult it was. I love to read about your garden, your family and your beautiful, healthy recipes. I know I would love this one, the textures, flavours—so delicious! Thank you. XOXO
thanks Eva, change is never easy but it is imperative ;p I think you would enjoy this recipe too … it has lots of flavor and plenty of comfort for those cozy fall days… Happy Sunday, x.
My fingers will be crossed until that talked about El Nino moves in. You guys really need the rain and we certainly could use some as well. I like the way you practice. This chili would definitely warm you up all the way to the bone. Although I think it might be too healthy. :) The avocado cream is a great finishing touch.
heeheeh, might be too healthy… that made me laugh out loud! thank you MJ :D
We do need the rain – I’m hoping for a rainy winter (never thought I’d say that ;p) I’ve heard that in winter’s past, it can rain for weeks/months on end here; I can’t even imagine that as the sun seems relentless but I’ve only been here for two years. We shall see! Happy Sunday MJ, x.
These weather patterns certainly are scary, and food is such an integral part of it (in so many ways). I’ve never tried avocado cream, but it looks amazing in this dish! Those freezer portions are a great idea too!
Hi Donna, how’s your fall going? I have another blogging buddy in the jersey area…hope the trees are looking glorious and that you are making the best of the beautiful autumnal weather, x.
Your photos are gorgeous and so is this recipe. I’ve never thought to put quinoa in the slow-cooker with the chili (I typically cook a grain alongside) – I can’t wait to try this.
Good luck with the weather (I can’t even imagine having a bikini on right now – for a few reasons;-) Those freezer cups are genius! Love your blog.
thank you Mia – I really enjoy the quinoa in this version and I hope you will too. When cooking with beans/lentils, I usually like to incorporate a grain element, the meal feels more complete and having it cook in the same pot is so convenient. The freezer cups are great – do give them a try!
Who knows what this winter will bring, but I can see that a cozy dish like this will buffer any Nino, EL and otherwise ! Avo cream rocks and so do your photos! xo
there is nothing as constant as change. we shall see indeed. meanwhile, the fall has been beautiful and we are settling back into a comfortable routine after a busy start. Thanks for stopping by, x.
Hi Kelly,
I’ve been admiring your recipes for a while now and wanted to leave a comment!
This meal looks so delicious and just perfect for grey fall days like these. The pictures are incredibly stunning and I cannot wait to try this!
Sharing it on social media for our readers. Thanks so much again!
All the best,
Alena
thank you so much for writing Alena ~ I always appreciate the opportunity to connect with my readers and in your case, to discover your work too. Wonderful to see you here and thank you for sharing, x.