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Quinoa chili

Slow Cooker Quinoa Vegetarian Chili

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup uncooked quinoa rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 2 cups vegetable broth
  • 1 large bell pepper diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 cup frozen corn
  • Salt and pepper to taste
  • Optional toppings: avocado cilantro, lime wedges, tortilla chips

Method
 

  1. Add rinsed quinoa, black beans, kidney beans, tomatoes, tomato sauce, and broth to slow cooker.
  2. Stir in pepper, onion, and garlic.
  3. Mix in chili powder, cumin, paprika, salt, and pepper thoroughly.
  4. Cover; cook on low 4 hours or high 2 hours until quinoa is tender and most liquid absorbed.
  5. Stir in frozen corn during last 30 minutes.
  6. Adjust seasoning to taste; serve hot with favorite toppings such as avocado, fresh cilantro, lime juice, and crunchy tortilla chips.