Slow Cooker Quinoa, Sweet Potato and Black Bean Vegetarian Chili

An unbelievably easy, protein-rich, and hearty chili to warm up the coldest of winter nights.


1/2 cup uncooked quinoa, rinsed well in cool water
3 cups cooked black beans (about 2 [15-ounce] cans, drained)
2 cups vegetable broth
2 (14-ounce) cans diced tomatoes
1 medium yellow onion, diced
1 green bell pepper, diced
1 jalapeno pepper, seeded and minced*
2 medium sweet potatoes, peeled and diced
2 tablespoons cocoa powder
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon kosher salt
Additional salt and pepper to taste