As the weather cools down and the holidays start approaching, there's a bounty of comfort food and dessert recipes. And while I am not one to mind that at all, I find that I need some inspiration for lighter, healthier meals this time of year. If you're feeling the same way, this dish is for you; and even if you're not feeling the same way, this dish is for you!
This is honestly one of my favorite chilis I've ever made, plus it's vegetarian, healthy, and so easy you'll think you forgot to do something. The directions go something like this: put everything in your crockpot, walk away for as long as you want, ladle into bowls and top however you like. How great does that sound? And if you're worried about serving this to any carnivores in your home, don't be; my meat-loving husband devoured two bowls of this with nothing but high praise. :)
Crockpot Vegetarian Quinoa Chili
3 cloves garlic, minced
1 onion, diced
1 cup uncooked quinoa, rinsed
2 (14.5 oz.) cans diced tomatoes with green chiles (I use Rotel)
1 (15 oz.) can tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn
1 1/2 cups vegetable stock
for garnish: shredded cheddar cheese, sour cream, cilantro, avocado
Place all ingredients (except garnishes) in slow cooker and stir together. Cook on low for 6-8 hours or on high for 3-4 hours.
To serve, ladle into bowls and garnish as desired. Enjoy!