Quinoa Crockpot Chili
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
