Today I will be showing you Quinoa Chili. I made this week’s awesome recipe last week. Mmmm!
This quinoa chili is actually one of my family’s favorites so we have it quite often. It’s a little complicated at the beginning but once you get it going, it’s hands off the rest of the day. I would say to plan for 20 minutes of uninterrupted prep time (possibly even more). If you’ve got rugrats running around every which way, plan for longer.
Quinoa Chili
Ingredients
1 Tbsp olive oil
1/4 C onion, chopped
1 stalk celery, diced
1 Tbsp garlic, minced
2 Tbsp jalapeno, minced
1 green pepper, chopped
2 red pepper, chopped
2 tsp ground coriander
1 tsp cumin powder
1 tsp paprika
1 tsp dried basil leaf
1/2 tsp thyme
1/2 tsp marjoram
1/4 tsp chipotle pepper powder
1 bay leaf
1/2 C quinoa (uncooked)
3 C water
1 can kidney beans
1 can black beans
1 C tomato sauce
1 Tbsp molasses
1 Tbsp soy sauce
1 Tbsp soy sauce
I told you — a lot of prep time!
Directions
Saute onion, celery, garlic, jalapeno and peppers in oil for 5 minutes over medium-high heat. Add spices and herbs and stir for 2 minutes.
Combine with water, quinoa, tomato sauce and beans in slow cooker. Cover and cook on low 5-6 hours.
Add molasses and soy sauce. Serve and enjoy!
And then enjoy the leftovers for lunch!
Have a great Monday!
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Do you like your slow cooker as much as I do?
What’s your take on leftovers for lunch — yay or nay?
