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Quinoa Crockpot Vegetarian Chili
Created by: Howcan Team
Ingredients
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, shredded cheese
Instructions
- In a crockpot, combine the quinoa, black beans, kidney beans, diced tomatoes, corn, onion, bell pepper, garlic, and jalapeno.
- Add the vegetable broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the quinoa is cooked and the chili has thickened.
- Taste and adjust seasoning if needed.
- Serve hot, topped with avocado, cilantro, a squeeze of lime, and shredded cheese if desired.
- Enjoy your protein-packed quinoa crockpot vegetarian chili!
The history of Crockpot Vegetarian Chili with added quinoa is a fusion of traditional chili recipes and modern health-conscious cooking. This hearty dish has its roots in the American Southwest, where chili con carne has been a staple for centuries. However, the vegetarian version gained popularity in the 20th century with the rise of meatless diets. The addition of quinoa, a protein-packed grain from South America, adds a nutritious twist to the classic recipe. This superfood not only enhances the dish's nutritional value but also provides a delightful texture. Chefs and home cooks alike have embraced this recipe, experimenting with various combinations of beans, vegetables, and spices to create a flavorful and satisfying meal. The slow-cooking method in a crockpot allows the flavors to meld together, resulting in a rich and comforting chili. Today, the best versions of this dish can be found in health-conscious restaurants and cafes that cater to vegetarian and vegan clientele. The key to getting this dish right lies in the balance of spices, the choice of beans, and the perfect texture of quinoa. Some alternative methods for making this dish include adding different types of peppers for heat, or using a variety of beans for depth of flavor. In conclusion, Crockpot Vegetarian Chili with added quinoa is a delicious and nutritious twist on a classic dish, blending the flavors of the American Southwest with the health benefits of quinoa. Whether enjoyed at home or in a restaurant, this chili is a satisfying and wholesome meal for all.
380 min
6
350 calories
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