Slow Cooker Quinoa Chili

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Slow Cooker Quinoa Chili

Ingredients
1 cup quinoa, rinsed
1 (28 oz) can diced tomatoes (undrained)
1 (14 oz) can diced tomatoes with green chilies (undrained)
2 (16 oz) cans black bean, drained and rinsed
1 (15 oz) can of corn, drained

1 (15 oz) can of kidney beans
2 cups of chicken stock
1 large bell pepper, seeded and chopped
1 minced onion
1 tsp garlic
1 tsp cumin
1 tsp crushed red pepper
1 tsp chili powder

Directions
Place everything in a 6 quart slow cooker and cook for 5-7 hours on low. Keep warm until ready to serve. Garnish with cheese or sour cream.
adapted from sweet treats
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  1. Lindsay says:

    We love chili in our house and I can’t wait to try this one. It’s in my slow cooker now! And I love quinoa in chili–it’s so healthy and gives it great texture. One nit picky thing though–I think it might be a little misleading to call this a “chicken” chili since there is no actual chicken in the recipe, just chicken broth. That is fine with me since I wanted to do a vegetarian-ish chili today, but others might be confused. Maybe it’s just a typo, but I noticed it was one of the few ways you adapted this recipe from the original, so I thought it might have been intentional.

    Anyway, I think your blog is great and have gotten a lot of great ideas and recipes from it! Thanks!

  2. Kaitlynn says:

    Can anyone tell me if this can be frozen after it’s made? I would like to make a lot of it all at once and store some for later :) It looks delicious!

  3. ellen says:

    This was a good chili. It made a whole lot! Just spicy enough. I would like it a little saltier, but for the average guy it is probably fine. Good no meat dinner.

    • Cyd says:

      Just click on the MAGIC button on our post under the picture. It will take you to our sister site – MyRecipeMagic.com. Click on Nutrition and it will give you servings, calories, weight watcher points, and all nutritional info on the recipe. Hope you’ll stop by and check out over 25,000 recipes all with nutritional info!

  4. Amy says:

    I’ve made this twice now and love it. It’s so quick and easy, but also healthy and delicious. I made it with vegetable stock instead of chicken and leave it w/o the garnishes, so it’s also vegan. I especially love that everything goes in together and there is no need for added oil/fat. Thanks!

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