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Crockpot Vegetarian Quinoa Chili

by on December 30, 2013 in Main Courses, Slow Cooker December 30, 2013 Main CoursesSlow Cooker
See post on Marie @ Little Kitchie’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This hearty, warming chili makes the most delicious vegetarian meal!

Ingredients

  • 3 cloves Garlic, Minced
  • 1 whole Onion, Diced
  • 1 cup Uncooked Quinoa, Rinsed
  • 2 cans (14.5 Oz Cans) Diced Tomatoes With Green Chilies (like Ro-Tel)
  • 1 can (15 Oz. Can) Tomato Sauce
  • 2 Tablespoons Chili Powder
  • 2 teaspoons Cumin
  • 1-½ teaspoon Smoked Paprika
  • 1-½ teaspoon Sugar
  • ¼ teaspoons Cayenne Pepper
  • ½ teaspoons Ground Coriander
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 cup Frozen Corn
  • 1 can (15 Oz. Can) Kidney Beans, Drained And Rinsed
  • 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
  • 1-½ cup Vegetable Stock
  • Optional For Garnish: Shredded Cheddar Cheese, Sour Cream, Chopped Cilantro, Avocado Cubes

Preparation

Place all ingredients (except garnishes) in a large slow cooker and stir together. Put the lid on and cook on low for 6-8 hours or on high for 3-4 hours.

To serve, ladle into bowls and garnish as desired. Enjoy!

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spoilamy on 1.26.2014

I thought the flavors in this chili were wonderful! The downside is that my husband and child did not like it at all. I’d make this again for a potluck or girls lunch but it didn’t pass the test for the meat eaters in my family.

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