Slow Cooker Vegetarian Quinoa Chili: Healthy, Inexpensive, and Delicious
September 17, 2015 21 Comments
I don’t find many vegetarian chili recipes that I adore.
My biggest problem is that they lack the “heft” of meat and the thickness that I am looking for in chili. I like my chili to be hearty (not light).
This chili uses quinoa instead of meat and it works for me. I am not a quinoa fan (as I think it tastes like dirt) but in chili I don’t notice the taste and it makes the consistency kind perfect.
Hey, I didn’t know a grain could do that!
Quinoa can be found in your supermarket next to the rice and other exotic grains (like kamut and bulgur). Some people absolutely love it in a salad with vegetables.
This recipe is very inexpensive because you use dried beans instead of canned ones. A bag of beans sets me back about $1. Also, this recipe would serve an army of hungry vegetarians!
Please share your favorite uses for quinoa.
Slow Cooker Vegetarian Quinoa Chili Recipe
Makes 12, 1 cup servings
For first 5-6 hours:
1.5 pounds dried small red beans, soaked overnight
1-28 ounce can tomatoes
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
6 cups hot water
For last 30 minutes:
1 pound frozen corn
1 cup quinoa
In a 6 quart slow cooker, mix soaked beans, tomatoes with juice, chili powder, cumin, salt and water. Cook for 5-6 hours on high until beans are tender.
When beans are cooked, add quinoa and corn and cook on high for 30 minutes.
For one cup = 283 calories, 1.4 g fat, 0.0 g saturated fat, 53.2 g carbohydrates, 2.9 g sugar, 15.2 g protein, 15.8 g fiber, 411 mg sodium, 7 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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