Three Alarm Vegetarian Quinoa Chili
All you have to do is just throw all your ingredients into the pot, turn it on and walk away. Yes, it's as simple as that. WALK. AWAY. and your done.
Servings: 8 Servings
Calories: 290kcal
Ingredients
- 1 large onion chopped
- 2 bell peppers seeded & chopped
- 1 1/2 cups diced sweet potato
- 3 garlic cloves minced
- 2 habanero peppers diced (optional)
- 1 25 oz can of organic kidney beans
- 1 15 oz can organic black beans
- 1 28 oz can of fire roasted tomatoes
- 1 15 oz can organic tomato sauce
- 2 cups water
- 1/2 cup uncooked quinoa
- 1 - 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1/2 teaspoon cayenne more or less to taste
- 1/2 teaspoon dried oregano
- Salt & pepper to taste
- 2 - 3 tablespoons gluten-free cornmeal
Instructions
- Add all ingredients into a crock pot (minus the cornmeal). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve.
- Stir in cornmeal 15 minutes before serving.
- Serve with shredded cheese, sour cream, fresh cilantro, avocado, etc. Whatever you like best - you can't go wrong!
Notes
1) If you don't have the option to turn your crock-pot down after four hours (like you're at work), just leave it on low for 6 - 8 hours and the results will be the same.
2) If you don't want a spicy chili, just forgo the habaneros and cayenne pepper - it will still taste delicious!
Nutrition
Calories: 290kcal | Carbohydrates: 54g | Protein: 15g | Fat: 1g | Sodium: 710mg | Potassium: 983mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5720IU | Vitamin C: 51.6mg | Calcium: 112mg | Iron: 6.2mg