Crock Pot Quinoa Chili

This crock pot recipe is jam packed with vegetables and is so satisfying that you won't miss the meat. 

Recipe from Joyful Healthy Eats.

-2 cups of frozen corn
-2 cups of carrots, diced
-1 large onion, diced
-1 large red pepper, diced
-1 chipotle pepper, minced {from a can of chipotle in adobe sauce}
-1 teaspoon of chipotle adobe sauce
-2 teaspoons of cumin
-1 teaspoon of dry oregano
-½ teaspoon of chili powder
-28 oz. can of Muir Glen Crushed Tomatoes
-15 oz. can of diced fire roasted tomatoes
-juice of 1 lime
-4 cups of vegetable stock
-1 cup of quinoa
-15 oz. can of low sodium black beans, drained & rinsed
-15 oz. can of low sodium cannelini beans, drained & rinsed
-15 oz. can of low sodium pinto beans, drained & rinsed

Add carrots, onions, corn red pepper, chipotle pepper, chipotle adobe sauce, cumin,  oregano, chili powder, crushed tomatoes, diced fire roasted tomatoes, lime juice, vegetable stock, and quinoa to crock pot. Stir and cook on HIGH for 4 hours.
Then add black beans, cannellini beans, and pinto beans to crock pot. Stir and cook for an addition hour on LOW.

We decided to keep our chili simple, but this would also be good with some cheese or sour cream on top. Although there is chipotle in this, it only add a little heat, so don't be afraid of it becoming an overwhelming flavor. This made quite a few servings, I found it to be pretty filling with the quinoa. 


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