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One Pot or Crock Pot Loaded Quinoa Chili
Course:
Soup , Dinner , Others
Cuisine:
Vegetarian
Ingredients
- ½ cup uncooked quinoa
- 3 cups water or vegetable stock
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can black beans drained and rinsed
- 1 cup unsalted tomato sauce OR ¼ cup unsalted tomato paste + ¾ cup water
- 1 TBS olive oil
- 1 onion chopped
- 2 celery stalks chopped
- 3 garlic cloves minced garlic
- 1 Jalapeño minced
- ½ green bell pepper diced
- ½ red bell pepper diced
- 1 teaspoon cumin powder
- 2 teaspoon Coriander
- 1 teaspoon paprika
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ⅛ teaspoon chipotle pepper powder
- 1 bay leaf
- 1 TBS reduced sodium soy sauce
- fresh ground black pepper to taste
- ¼ cup chopped cilantro
- cheddar cheese optional for garnish
- green onions optional for garnish
- Greek yogurt optional for garnish
Instructions
Stove-top Directions-30 minute cook time (see below for slow cooker)
Crock Pot Directions
Notes
- I use kidney and black beans for this recipe, but you could really use any type you have on hand. You can add other veggies that you like as well; carrots, corn, more peppers, zucchini…it would all be good! I also usually freeze this, because it reheats really well.