Quinoa Sweet Potato Chili with Bone Broth

Quinoa Sweet Potato Chili with Bone Broth

This season-less chili will have everyone asking for seconds. Plus, anything sour cream + avocado has to be good.


  • 2 1/2 cups Broth Masters Bone Broth                                                         
  • 1/2 cup uncooked quinoa
  • 15 oz can black beans, drained
  • 14 oz can diced tomatoes
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 shredded carrot
  • 3/4 cup chopped onion
  • 5 cloves garlic, peeled and minced
  • 1/2 small chili pepper
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 cup corn kernels, canned or fresh
  • 1 large sweet potato (about 340g), peeled and diced


    • Chopped avocado chunks
    • Chopped green onions
    • Shredded carrot
    • Sour Cream (Tofutti or regular) 


  1. Use a slow cooker or cast iron pot. Add the bone broth, sweet potato, uncooked quinoa, black beans, corn and tomatoes to the pot. Stir to combine.
  2. Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
  3. If you're using a slow cooker, set it to high for 2 to 2.5 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
  4. If you are doing it in the cast iron pot, cook on low for about 45 min to 1 hour.