Quinoa Chili | jessica-burrell

jessica burrell

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Quinoa Chili

Quinoa Chili

Chili is one of those things I used to never make.  Well, I've made it twice or maybe three times and it never worked out.  I'm happy to say the feedback I got from the family on this attempt was all great!  They are all asking for it again and I will add it to our regular rotation for something healthy, delicious, and filling.   

Ingredients:
2 cups dry black beans (soaked over night in 8-9 cups of water)
1 can kidney beans (low sodium)
1 can corn (no salt)
1 c. quinoa, uncooked
1 can diced tomatoes (low sodium)
1 can ROTEL diced tomatoes with jalapeno pieces
3 c. veggie broth
1-3 c. water
2-3 tsp chili powder
2-3 tsp cumin
optional:
shredded cheese
plain Greek yogurt

Directions:
Once you have rinsed and soaked your beans overnight, put them in the crock-pot with all the other ingredients.  I add some water, just to get it to the right consistency for your taste...less water for a more hearty chili, more water for a more soupy chili.
Cook on low for 6-8 hours. 
Serve with shredded cheese and a dollop of plain Greek yogurt.

I can't have chili without toast, so I added 1 piece of whole grain bread 'rabbit ear's.