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Ingredients
- 2 medium red onions, sliced plus more to serve
- 1 medium sweet potato, peeled and diced
- 1 large carrot, peeled and chopped
- 6 cloves garlic, sliced
- 10 oz frozen corn
- 2 cups chopped cauliflower
- 1 cup tricolor quinoa
2 tbsp vegetable oil- 28 oz canned crushed tomatoes
28 oz water- 1 dried ancho chile, crushed
- 1 jalapeño, diced plus more to serve
1 bay leaf- 15.5 oz canned chickpeas, drained and rinsed
- 15.5 oz canned kidney beans, drained and rinsed
- 15.5 oz canned pinto beans, drained and rinsed
6 oz tomato paste- 3 cups reduced-sodium vegetable broth
- 3 tbsp reduced-sodium soy sauce
4 tsp dried oregano
1 tbsp apple cider vinegar
1 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp cayenne pepper optional
kosher salt- shredded cheddar
avocado
fresh cilantro
Instructions
- Toss the onions, sweet potato, carrot, garlic, corn, cauliflower and quinoa with oil in the slow cooker.
- Stir in the crushed tomatoes and water, ancho, jalapeño, bay leaf, beans, tomato paste, broth, soy sauce, oregano, vinegar, cumin and paprika. Cover and cook on high for 3 hours, then continue about an hour more until the root vegetables are tender.
- Season with salt and optional cayenne and cook about 1 hour more. Discard the bay leaf before serving.
Notes
Add the optional cayenne to taste. The full tablespoon makes the chili quite hot.
Adapted from Leslie Garetto, Delish.
