Fall Comforts: Quinoa Chili.

Chili is one of those meals that I CRAVE when the weather starts getting colder.  Fall and winter soups or chilis seem to bring comfort to many especially after a long, hard day at work.  The kind of days where you leave when it’s dark and get home and it’s still dark.  Time warp-feeling days.  Chili is a lovely thing to come home to because it requires minimal work and you can play around with the ingredients to find your liking.

As I’ve mentioned before, Mike and I are going “less-meat” not entirely meat-less.  My original and favorite chili recipe contains ground turkey or lean ground beef (which I’ll post SOME DAY), but we’ve switched out the meat and included quinoa into this recipe.

This recipe requires little prep time and is packed full of fiber and protein.  It won’t “stick to your bones” as other meat-centric chilis would.  You won’t be feeling that heaviness after.  So, grab a big ole bowl and big spoon to dig right into this wintry favorite.

Quinoa Chili:

What You Will Need:

  • 1 cup uncooked quinoa
  • 4 cups veggie broth
  • 2 cans of fire-roasted tomatoes, diced
  • 1 can black beans
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can of whole kernel corn
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 1 cup of mushrooms
  • 2 jalapenos
  • 1 tablespoon of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of dried oregano
  • 1 teaspoon of chili powder
  • celery salt to taste

Additions to the Chili After Cooking:

  • (optional topping) sour cream
  • (optional topping) shredded mozz. cheese
  • (optional topping) diced avocado
  • (optional topping) handful of diced scallions
  • (optional topping) tortilla chips

What You Need To Do:

***This is the original recipe.  I PRECOOKED my quinoa, 1 cup veggie broth, 1 can of tomatoes, onion, red bell pepper, seasonings, jalapenos, and mushrooms for 30 minutes prior to adding to my crock pot because I wanted to speed up the cooking time.  I then cooked the mix on HIGH for about two hours total.

I first sauteed my fresh veggies.

I first sauteed my fresh veggies.

I then added the quinoa, 1 cup stock, 1 can tomatoes, and mushrooms to cook for 30 minutes.

I then added the quinoa, 1 cup stock, 1 can tomatoes, and mushrooms to cook for 30 minutes. **(this was a shortcut!)

  1. Add ALL ingredients into the crock pot EXCEPT the beans.  Cook on HIGH for 4 hours.
  2. Drain and rinse your beans and add them into the crock pot.
  3. Continue to cook your mix on LOW for an additional hour.
  4. Scoop into bowls and serve with your toppings of choice!
Prior to adding the sauteed mix.

Prior to adding the sauteed mix.

photo 5 (8)

Stay warm out there, and dig into this healthy alternative to chili tonight!


4 responses to “Fall Comforts: Quinoa Chili.

  1. Pingback: Sunday Funday: Letting Go of EGO, Peanut Butter Banana Milk, and Recap. | thepaisleykitchen·

  2. Pingback: Back in Action with a Lunch Time Fave: Avocado Egg Salad Sammies! | thepaisleykitchen·

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