A bold and tasty vegetarian chili chocked full of sweet potatoes, chickpeas, jalapeño peppers, and quinoa with a splash of BBQ sauce and smoked paprika to really amp up the flavor! Make it in the slow cooker or Instant Pot for an easy dinner!
- 1/2 tablespoon olive oil
- 1/2 onion chopped
- 1/4 teaspoon salt
- 2 cloves garlic, minced
- 4 jalapeño peppers, chopped with seeds and veins removed
- 1 tablespoon smoked paprika
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 1/2 cups vegetable broth
- 2 medium sweet potatoes, chopped
- 2 cans (14.5 ounces) chickpeas, drained
- 1/2 cup uncooked quinoa
- 2 cans (14.5 ounces) fire roasted diced tomatoes
- 1/4 cup barbecue sauce
- Chopped cilantro
- Red onion
- Chopped jalapeño peppers
- Sour Cream
- Ranch dressing
- Extra barbecue sauce
Instant Pot: Add the oil to the Instant Pot. Press the Sauté button. Once the oil is heated, add in the onion and salt, sautéing until translucent. Add in the garlic, jalapeño peppers, and seasoning. Sauté for 3-4 minutes. Press the cancel button. Pour in the remaining ingredients, adding the diced tomatoes and barbecue sauce last. Press the Manual button and set the timer for 10 minutes. When cooking has finished, use the quick release valve to release steam, or naturally release steam for 10-15 minutes.
Slow Cooker: Add the oil to a sauté pan over medium heat. Once heated, add in the onion and salt, sautéing until translucent. Add in the garlic, jalapeño peppers, and seasoning. Sauté for 3-4 minutes. Add the onion and pepper mixture and the remaining ingredients to the slow cooker. Cook on high for 4-6 hours or on low for 6-8 hours.
If the chili seems a bit watery after cooking, let it sit for a few minutes. It will eventually thicken up.