Southwestern Chili with Quinoa
After trying every diet in the book, Andrea decided to focus on wholesome, clean eating to become healthier and started Clean Up and Eat Up to document her journey. Subsequently, she’s also become a vegetarian making CUEU a good resource for meat-free, preservative-free, and artificial-free cooking.
It’s fall… my favorite time of year. The air is crisp, the leaves are changing colors and chili is calling my name! This time last year I was a meat eater but now that I’m a vegetarian I am missing my favorite chicken chili recipe. So naturally I decided to try my hand at vegetarian chili. Even though I live in Ohio – home of the famous Cincinnati Chili style that pairs meaty chili with spaghetti noodles, I love me some Tex Mex style chili! I usually serve mine with cheese and crackers or tortilla chips. That gives it some Mexican flair!
I made this chili in my slow cooker in a little under 4 hours, so it was super easy and super quick (in slow cooker time). I added some red quinoa to get some added protein in the chili. So here’s the recipe I hope it makes you feel all warm and cozy!
Prep time: 10 minutes
Cooking time: 3½ hours
- 1 can of organic diced tomatoes
- 1 can of organic black beans
- ½ c of corn
- ½ red onion, diced
- ½ green bell pepper, diced
- 1 c of red quinoa
- 3 c of water or vegetable stock
- 1 tsp of chili powder
- 1 tsp of red pepper flakes
- 2 tsp of garlic powder
- 1 tsp of cinnamon
- sea salt and pepper to taste
- Combine all ingredients in slow cooker.
- Cook on high for about 3 and ½ hours.
- Serve warm with crackers or tortilla chips, or you can just serve it all by itself – it’s that good!