Quinoa Crockpot Chili

Junepal

I made this for my "Meatless Monday" meal and it was good so I wanted to share.

Crockpot Quinoa Chili

1 cup dry quinoa, rinsed
1 15-ounce can (preferably no salt added) black beans, drained and rinsed
1 15-ounce can (preferably no salt added) red kidney beans, drained and rinsed
1 14-ounce can (preferably no salt added) diced tomatoes
1 4-ounce can diced mild green chiles or 1 small can rotel
1 cup frozen corn
2-3 cups vegetable or chicken (low sodium) broth (use the higher amount if your crockpot runs hot or you'll be cooking it longer than about 6 hours)
1 medium onion, diced
1-3 garlic cloves minced
1 bell pepper (I used red), diced
1 teaspoon cumin
2 teaspoons chili powder or tex mex spice
1 tsp paprika
1 tsp celery salt
1 tsp+ hot pepper flakes (optional)


Combine all ingredients (except the toppings, obviously) in a crockpot. Cook on high for 3-4 hours or low for 6-8 hours. Stir to combine, salt and pepper to taste, and serve with your choice of toppings.

Ingredients Calories Carbs Fat Protein Fiber

Per Serving: 274 49 3 13 11

I entered the recipe to serve 8 generous portions.

Optional For Garnish: Shredded Cheddar Cheese, Sour Cream, Chopped Cilantro, Avocado Cubes, Guacamole, Tortilla Chips

amalin84

Sounds AMAZING! I will have to try this out

wigglypuff

My plans for tomorrow are to cook a healthy dinner for my family and to incorporate my spinach/mushroom cheese sauce leftovers from last night. I may just serve this recipe with the sauce, hopefully the flavors will mingle deliciously. Maybe to reduce the sodium, I can use 1 stalk of celery instead of celery salt.

Specialkayrina

Bump. Thanks for sharing.

KeepGoingKylene

bump, thank you!