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Vegetarian Chili
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Brief Description
You won\'t even miss the meat in this hearty comfort food! Superfood quinoa is added to boost the protein content, making this vegetarian dish a completely wholesome and nutrient packed meal.
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Main Ingredient
Beans,quinoa, tomatoes
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Category: Main Dish
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 8 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Tell Al... Make quinoa first, make sure it doesn't boil over, like it did for me!
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Posted By: melnoble
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Posted On: Sep 16, 2013
Number of Servings:
Ingredients:
- 1 tablespoons - Canola Oil
- 1/2 cups - Quinoa
- 1 - Medium onion
- 3 - Cloves garlic
- 2 - Stalks celery
- 1 - Green pepper
- 1 - Jalapeño pepper (seeds removed) or 8oz can diced green chilies
- 1 cups - Frozen corn
- 1 cans - Kidney beans (15 oz)
- 1 cans - Black beans (15 oz)
- 1 cans - Pinto beans (15 oz)
- 46 ounces - Diced tomatoes (low sodium is best)
- 29 ounces - Tomato sauce (low sodium is best)
- 1/4 teaspoons - Cayenne pepper
- 1 teaspoons - Oregano
- 3 teaspoons - Cumin
- 1/4 cups - Chili powder (1/8 cup if you don't like spicy)
- 1 teaspoons - Salt
- 1/2 teaspoons - Pepper
- 1 teaspoons - Agave nectar
- - Optional Garnishments for Vegetarian Chili:plain fat-free yogurt/lite-sour cream, a little cheddar c
Directions:
Pull out your crock pot, cutting board, knife, medium sauce pan, a large sauté pan, and a can opener.
Get out all your ingredients and put them out on the counter in front of you.
Start by cooking the quinoa...
Measure 1/2 cup quinoa and be sure to rinse well with water using a fine mesh strainer.
Transfer to a medium sauce pan and add 1 cup water.
Bring to a boil and then turn down to low. Simmer for 20 minutes with lid on and allow to sit five minutes before storing in your refrigerator until the chili is done cooking in the crockpot.
Warm a large sauté pan over medium-low heat and add 1 tsp canola oil.
Chop onion, garlic,celery and green pepper and sauté over medium low heat stirring frequently. Turn down heat if needed to prevent any browning.
*TIME SAVER: IF YOU DON'T HAVE TIME TO SAUTÉ, SIMPLY CHOP ALL VEG AND PUT DIRECTLY INTO YOUR CROCKPOT!
As veggies are sautéing,
Chop jalapeño (or use can of green chilies) and put into crockpot.
Add frozen corn
Open, drain and rinse the beans and add to crockpot.
Open diced tomatoes and tomato sauce and add to crockpot.
Add spices and agave nectar.
Add sautéed veggies to crockpot.
Stir well to combine all the ingredients in the crockpot.
Program crockpot to cook for 8-10 hours on low or 4-5 hours on high.
After chili is done cooking, stir in refrigerated quinoa into the crockpot.
Serve with plain fat-free yogurt/lite-sour cream, a little cheddar cheese, green onion and avocado slices and ENJOY!!!!
Save some leftovers for tomorrow and freeze the rest for later.... I prefer to freeze in individual servings that are perfect to take out for a quick lunch.
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