Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Quinoa Chili

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This post is supported by BestHealthMag.
Looking for a hearty, no-fuss solution for dinner tonight? This vegan slow cooked chili is packed with flavor, and will fill the household with a gorgeous aroma. For those hoping to skip out on a meaty meal, without losing any of the nutritional value, quinoa is an amazing substitute that’s high in protein. This dish is a perfect way to get into healthy eating this fall, let us know what you think in the comments!

Ingredients:
  • 1/2 cup uncooked quinoa
  • 3 cups water
  • 1 1/2 cup cooked kidney beans
  • 1 1/2 cup cooked black beans
  • 1 cup tomato sauce
  • 1 Tbsp olive oil
  • 1/4 cup chopped onion
  • 1 celery stalk, diced
  • 1 Tbsp (2 – 3 cloves) minced garlic
  • 2 Tbsp minced jalapeño pepper
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 tsp cumin powder
  • 2 tsp gr coriander
  • 1 tsp paprika
  • 1 tsp dried basil leaf
  • 1/2 tsp dried thyme leaf
  • 1/2 tsp dried marjoram leaf
  • 1/8 – 1/4 tsp chipotle pepper powder
  • 1 bay leaf
  • 1 Tbsp light molasses
  • 1 Tbsp soy sauce
  • 1/4 cup chopped cilantro
  • Fresh ground black pepper to taste

Crockpot Directions:
  1. Sauté the jalapeno, celery, garlic, and peppers in oil for 5 minutes on med-high
  2. Toss in the spices and herbs, stir for 2-3 minutes
  3. Add the water, tomato sauce, the salt, quinoa and beans in a 6-quart Crockpot
  4. Cover the pot then let cook on low for 5-6 hours
  5. Then put in the soy sauce, molasses and pepper
  6. If you like, serve garnished with freshly chopped cilantro and sour cream

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