Description
A hearty and healthy quinoa chili made in a crockpot for easy preparation and rich flavors.
Ingredients
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan and sauté onion, garlic, and bell pepper until soft.
- Transfer the sautéed vegetables to the crockpot.
- Add quinoa, black beans, kidney beans, diced tomatoes, corn, and spices to the crockpot.
- Pour in vegetable broth and stir well.
- Cook on high for 4 hours or low for 6-8 hours.
- Stir occasionally and adjust seasoning if needed.
- Serve hot with optional toppings like avocado or cilantro.
Notes
- Rinse quinoa well to remove bitterness.
- Add more broth if you prefer a thinner consistency.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 6-8 hours (low)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American