Slow-Cooker Quinoa & Sweet Potato Chili

Name: Slow-Cooker Quinoa & Sweet Potato Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 1 15 oz can of black beans drained and rinsed; 1 15 oz can of fire roasted tomatoes; 1 6 oz can of tomato paste; 1 15 oz can of kidney beans; 1 large sweet potato diced; 1 yellow onion diced; 1 tbs olive oil; 2 tbs cumin; 6 cloves garlic minced; 2 tbs chili powder; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp drired oregano; 1 cup dry quinoa; 4 cups vegetable or chicken broth; garnish with avocado, green onions and cilantro

1 step

Prep:15minCook:8h

This is a foundational Axon 10 recipe—designed for stability, simplicity, and ease. Everything goes into the slow cooker, and the result is a deeply nourishing, fiber-rich chili that holds up beautifully for lunches or dinners all week. It’s the kind of meal that removes decision fatigue: warm, grounding, gently spiced, and reliable. Make it once, eat well for days, and let your nervous system relax knowing food is handled.

Updated at: Sun, 25 Jan 2026 21:02:22 GMT