Hearty Vegetarian Crockpot Chilli

Hearty Vegetarian Crockpot Chilli
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Happy Fall!  We thought you might enjoy this delicious vegetarian chili recipe, perfect to serve for a football party or pumpkin carving party.

This recipe is packed with vegetables that help keep your mouth healthy, like carrots. Carrots contain beta carotene. Your body needs beta carotene to create Vitamin A, which is an essential nutrient that keeps your teeth strong. Meat lovers and vegetarians will love this chili and it also freezes well. Nutritious and delicious, what more could you ask for?!

Hearty Vegetarian Crockpot Chilli

Ingredients

  • 1/2 cup quinoa, rinsed
  • 1 cup water or veggie broth
  • 1 tablespoon olive oil
  • 1 small onion, chopped (optional)
  • 3 cloves garlic, minced (optional)
  • 1/2 jalapeno pepper, diced (depend on size, add more if you like it spicy)
  • 1 large carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1-2 (15 ounce) cans diced tomatoes or equivalent fresh, if you have it
  • 1 (15 ounce) can tomato sauce
  • 1-3 tablespoons chili powder, depending on your taste (we used 3)
  • 1 tablespoon ground cumin
  • Salt and black pepper, to taste
  • Optional toppings: green onions, avocado slices, cheese, or sour cream. Makes a great meal on its own, or can be served with a green salad and/or some multigrain sourdough bread.

Instructions

  • In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
  • In a large crockpot, add the olive oil, onion, garlic, jalapeño, carrot, celery, peppers, and zucchini.
  • Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 4-6 hours. Serve warm.
  • Stovetop Directions
  • In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
  • In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
  • Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
http://indianriverselect.com/hearty-vegetarian-crockpot-chilli/

Written by: Dr. Sonal Patel, M.D.

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About the Author

Dr. Patel is an expert on allergies and is a lifelong vegetarian.

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