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Slow cooker quinoa and sweet potato chili {gluten-free, vegan}

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Ingredients

1 onion, minced
1 bell pepper (any colour), seeded and diced
1 sweet potato, diced
5 carrots, peeled and diced
1 cup White Quinoa Royal , uncooked
1½ cup water
2 cans (28 ounces) organic diced tomatoes
1 can (14 ounces) black beans, rinsed
1 can (19 ounces) chickpeas, rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon cocoa powder
1 teaspoon freshly ground black pepper

Instructions

Place all the ingredients in the slow cooker and mix.
Cook on High for 6 hours.
Serve warm and top with avocados or cheese.
Store leftover in airtight container in the refrigerator for 5-7 days. This chili can also be frozen.

From: HOMEMADE HEARTS >

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