Crock Pot Series: Quinoa Chili

I absolutely love the cold weather! It’s perfect for snuggling up in bed, fuzzy socks, lazy days watching Netflix…and it’s the perfect time to make soul warming food in my crock pot. Over the next few weeks, I’m going to share a few of my favorite crock pot recipes with you guys. These are all healthy and easy to prepare. You can literally eat your way to a leaner body. So why not get started with the crock pot series?!

chili

THE RECIPE

Quinoa Chili

Ingredients:

2 1/2 cups of vegetable broth (add more if necessary)

1 cup of red quinoa

1 onion diced

1 small red and green bell pepper diced

1 can of diced tomatoes with green chiles

1 can of rinsed and drained kidney beans, black beans, and pinto beans (each)

1 can of drained sweet kernel corn

1 taco seasoning packet

Juice of 1 lime (optional)

Cilantro (optional)

Sour cream (optional)

Shredded cheese (optional)

Avocado (optional)

All of the ingredients can be thrown into the crock pot except for the corn and optional ingredients. Add the corn during the last 30 minutes of cooking and use the optional ingredients to garnish the soup before serving. I typically let my chili cook on low over night or during the day while I’m at work. If you want it to finish cooking sooner, put the heat on high for about 3-4 hours.

Tips:

To speed up the process, buy a prepackaged bag of frozen onion, bell pepper, and celery. The vegetables are frozen fresh, so they’re still healthy and should contain the original nutrients.

If you want to use your own seasonings try paprika, cumin, chili powder, garlic powder, onion powder, salt, pepper, and anything else that suits your fancy.

chili1

I hope you enjoy this delicious, healthy recipe! It’s one of my favorites. Comment below and let me know what your favorite Fall/Winter comfort food is, and be sure to subscribe to my blog to stay up to date with all new posts.

-Erin


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