Slow Cooker Quinoa Chili Recipe
The easiest and delicious dump and go chili recipe.
Serving6
Ingredients
- 1 cup quinoa, rinsed
- 28 ounces diced tomatoes, do not drain
- 14 ounces diced tomatoes with green chilies, do not drain
- 2 (16 ounces) black beans, rinsed and drained
- 15 ounces corn, drained
- 15 ounces red kidney beans, rinsed and drained
- 2 cup chicken stock, or broth
- 1 green bell pepper, diced
- 1 onion, diced
- 1 teaspoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese, optional topping
- 1 cup sour cream, optional topping
Equipment
Instructions
- Place everything in a 6 quart slow cooker and cook for 5-7 hours on low.
- Keep warm until ready to serve.
- Garnish with shredded cheese and sour cream if desired.
Notes
To make this into a freezer meal:
In a gallon-sized freezer meal bag, add all ingredients EXCEPT for chicken stock. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.
When ready to use, spray slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Add in 2 cups of chicken stock (or broth) in with the frozen food. Add the lid and cook on low for 6-7 hours or until completely cooked through. Portion soup into serving bowls and enjoy!
Nutrition
Calories: 490 kcal · Carbohydrates: 65 g · Protein: 22 g · Fat: 18 g · Saturated Fat: 9 g · Cholesterol: 42 mg · Sodium: 298 mg · Potassium: 1213 mg · Fiber: 12 g · Sugar: 12 g · Vitamin A: 1128 IU · Vitamin C: 41 mg · Calcium: 290 mg · Iron: 6 mg