Whenever the weather starts to get cooler, I immediately crave soup. It must the warmth of a good, hearty soup that always seems to hit the spot during the winter months. I never was a big fan of stews or chilis. It’s not that I didn’t like them, I just rarely ate dishes like that growing up. As I started experimenting with new recipes, I realized I love these types of dishes! They are more filling than soup and always leave me feeling satisfied and my taste buds happy. I’ve been dying to try out a quinoa chili recipe. A dish with quinoa...shocking right? I knew I wanted something easy (cue the crockpot) but also something that was just as delicious as it was healthy. Bingo! Quinoa vegetable chili did the trick. Of course I am biased because I cooked it, BUT all who had a taste gave me a thumbs up. So if you are looking for a SIMPLE, flavorful, warm dish for this holiday season, look no further. Hope you all enjoy!
▪ 1 large onion, diced
▪ 1 celery stalk, diced
▪ 2 large bell peppers, seeded and diced
*I used 2 cups of a store bought chopped mix
▪ 1 medium zucchini, roughly chopped
▪ 1 medium yellow squash, roughly chopped
▪ 3 cloves garlic, minced
▪ Sea salt and black pepper based on preference
▪ 2 teaspoons ground cumin
▪ ½ teaspoon of cayenne pepper
▪ 2 tablespoon chili powder
▪ ½ teaspoon of coriander
▪ 1 teaspoon of paprika
▪ 1 cup uncooked quinoa
▪ 2 cups vegetable broth
▪ 2 cans (15 oz) diced tomatoes with green chilis in juice
▪ 1 can of tomato sauce
▪ 1 can (15 oz) black beans, drained and rinsed
▪ 1 can (15 oz) kidney beans, drained and rinsed
Combine all of the ingredients into your crockpot and stir to properly mixCook on high for 4 to 6 hours, or on low for 8 hours. Adjust your seasonings as necessary when finished cooking.
Serve with your favorite toppings or simply as is. If you’re thinking that this sounds too easy…it is. How great is that?! Enjoy!