As the weather gets colder, nothing’s better than a big pot of soup or chili. (Well, except maybe a big pot of chili, a handmade quilt and a lap cat, too!) In any case, having that soup or chili ready for you to eat and filling the house with wonderful smells when you arrive home is an extra bonus!
I love to make this Vegetarian Chili in my crockpot and have it ready after work and between the kids’ extracurricular events. Toss a quick side salad together and you have a nice, quick, nutritious meal that everyone will love.
Slow Cooker Vegetarian Chili with Quinoa
1 large onion, peeled and chopped
1 poblano pepper, seeded and diced
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (28 oz.) can Fire Roasted diced tomatoes
1 (28 oz.) can water
1 (8 oz.) can tomato sauce
2 (15 oz.) cans chili beans
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon coriander
1-2 teaspoons Himalayan salt (more or less to taste)
1/2 teaspoon chili flakes (more or less to taste)
2 cups cooked quinoa
Add all ingredients to a slow cooker, minus the quinoa, and turn on high. After 2-3 hours, turn the crock pot down to low and keep covered for another 4-6 hours. (Alternately, you could just leave the slow cooker on low for 8 hours). Before you’re ready to serve, remove the lid and turn back to high for another 30 minutes. Stir in the quinoa, taste and adjust seasonings, and serve. — Recipe from Queen of Quinoa
