Tonight we have a football game and I like to sit and relax while I watch. I also like to have something a bit fun and lots of it, so I filled my crock pot full of this wonderful vegetarian chili this morning and let it simmer all day. I love using the crock pot when I have a lot of errands to do, and when I’m using it – I’m making a lot which means leftovers for lunch. This will please both the vegetarians and the meat eaters with it’s unique flavors.
2 cups of cooked quinoa
1 tablespoon olive oil
1/2 large onion, chopped
2 garlic cloves, minced
2 cups vegetable broth (water will also work)
1 15 oz can tomato sauce
1 15 oz can diced tomatoes
2 cups sweet corn
1 4 oz can green chiles
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 lime, juiced
1 tablespoon ground cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
salt and pepper, to taste
*green onions, cheese, sour cream optional for toppings
In a large skillet over medium heat, let the olive oil heat up for a couple minutes. Add the chopped onion and cook for 5 minutes. Next, add the cumin, coriander, garlic, cayenne, salt, and pepper. Let it cook together for 5 minutes, occasionally stirring.
In the crock pot add the tomato sauce, vegetable broth (or water) and diced tomatoes. Give a quick stir, and add the corn and quinoa. Next add the beans, chiles and lime juice. Transfer the onion and spices from the skillet into the crock pot and stir well. Add any additional salt, pepper, or cayenne (this is pretty mild). I’m serving to kiddos tonight and they aren’t fond of spicy food. Set on low heat and let cook for 4-6 hours. Will make 6-8 servings.
I topped mine off with some green onions and cheddar cheese, and had some black corn tortilla chips for dunking. Enjoy!