I wasn’t planning on posting this recipe. I’ve made my fair share of quinoa chili recipes. There is a chili battle in our household. My boys love chili, but I have an extreme dislike of ground meat. It’s a terrible combination. I’ve tried so many vegetarian recipes. Some have been good. Some have been quickly forgotten.
In order to fill my need for a fall adventure, me and my boys headed to Colonial Williamsburg today. Before we left, I quickly tossed all the ingredients in the crock pot, set it to low, and we ventured out. After a fun-filled day, we got home to a prepared dinner.
And this chili…it’s a winner (hence why I’m posting it!). Both Christian and I were happy.
Recipe modified from Jessica in the Kitchen:
- 2¼ cups vegetable broth
- ½ cup uncooked quinoa
- 15 oz can black beans
- ½ container 28 oz crushed tomatoes
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 1 shredded carrot
- ½ onion, chopped
- 2 cloves garlic
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels
Add vegetable broth, quinoa, black beans and crushed tomatoes to slow cooker. Stir. Add peppers, onion, carrots, and garlic. Stir. Add seasoning and corn. Stir. Cook on low for approximately six hours.
We topped our chili with cheese, avocado and fritos.