Thursday, September 5, 2013

Slow Cooker Quinoa Chili

When Luke is galavanting around the world with the Marine Corps, I am free to try meatless dinners! I have no moral opposition to meat; in fact I am a full-fledge, flag-waving carnivore. I love all the meats, really. But sometimes I just like to try things, and if Luke is home, there are no meatless recipes tried within our 4 walls. I found a recipe similar to this, but it was a stovetop recipe. I made a couple changes so I could put it in the slow-cooker. It turned out great, and I will definitely make it again.

3/4 cup uncooked quinoa
1/2 yellow onion, diced
4 cloves garlic, minced
3 tomatoes, diced
1 15 oz-can tomato sauce
1 1/2 cup chicken broth
2 1/2 tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp sugar
1/2 tsp ground coriander
1/2 tsp cayenne pepper
salt and papper to taste
1 can red kidney beans
1 can white kidney beans
1 can black beans
1 can whole kernel corn
1 cup cilantro, chopped
juice of 2 limes

I just threw it all in the crock pot and cooked on the "warm" setting for 8 hours and then flipped it to high when I got home from work and let it go for about 2 more hours.

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