Slow cooker bean and quinoa chili

This slow cooker bean and quinoa chili not only is healthy for you but is pretty much guilt free. No high-fat ingredients or oil added to it. Tons of veggies and fiber

Slow cooker bean and quinoa chili

As I mentioned a few weeks back, I have been using my slow cooker quite often lately. I have actually made this Slow cooker bean and quinoa chili  twice this week not only because it is super easy to put together but because it is actually very nutritious and delicious.

For this time around, I kept my chili version vegetarian but if you like you can add some organic ground beef or turkey.

I also used a couple of different types of beans for my chili. You can do the same or just make it with one kind of beans. The end result will still be good and not that much different from mine.

Adding the quinoa was genius in my opinion. If you don’t like quinoa you can certainly omitted, I just thought it went well with the chili. Also, I made quite a large quantity because I normally freeze half of it for future meals since it freezes quite well. I like to have a few meals where I can just freeze and have a week or two after making it. It sure helps me with my super busy schedule.

Anyhow, there is not much that I can elaborate on this slow cooker bean and quinoa chili  . Feel free to add any other veggies or protein to it like I mentioned above.

Enjoy!

Slow cooker bean and quinoa chili

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Slow cooker bean and quinoa chili

Miryam's original recipe

Yield: 6-8 servings

Total Time: 6 hours

Ingredients:

  • 16 oz dried red beans, pre-soaked overnight
  • 8 oz dried black beans, pre-soaked overnight
  • 28 oz canned chopped tomatoes
  • 2 tbsp natural taco seasoning
  • 10 oz frozen organic corn
  • 1 cup uncooked quinoa
  • 2 tbsp organic tomato puree
  • 2 tsp Celtic salt
  • 6 cups hot water

Directions:

Add all of the ingredients except corn and quinoa to the slow cooker. Set on high for 5-6 hours.

After the time has past, check to see if you need to add more liquid and how tender the beans are. If they are still too hard cook further for another hour otherwise add the quinoa and corn and cook further for 30 minutes. Leave slow cooker on warm setting until ready to serve.

Screen Shot 2013-11-26 at 8.19.16 PMNutrition facts calculated based on the recipe giving 6 servings.


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24 comments

  1. Can’t find kale at this time of year…except the frozen one. Your pizza looks fantastic!

  2. This looks amazing and I love the combo! Do you make your own pizza dough and if so, do you freeze extra for later use?

  3. I love using fresh tomatoes on pizza! This pizza looks great!

  4. This looks fantastic. My type of food. Can’t wait to try.

  5. Hi,great pizza. You mention chicken in your first paragraph, is that part of this recipe?

  6. Looks awesome! Any tips to how to not let your pizza crust get soggy from the moisture of the tomatoes and kale? I’ve made pizza with fresh tomatoes and spinach and the moisture made my pizza crust so soggy!

    • Hey sorry for the delayed response. I have found that kale doesn’t make the pizza soggy at all. It kind of gets crunchy. The tomatoes is a different story. I think cutting the tomatoes into wedges instead of slices helps the pizza from getting that soggy or at least that is what I have noticed. They did generate some liquid but not so much to make the pizza soggy. Spinach is very watery so that is why I never use fresh spinach on pizza. If I do is frozen and I make sure I squeeze the liquid off before adding to the pizza. I hope this helps.

  7. I love love love these toppings! Want to make a pizza just like this soon.

  8. Myriam, I LOVE this recipe cause kale is my favourite green! I add kale in almost everything ;-)
    You pizza looks great and I also love your homemade pizza dough recipe!
    Have a wonderful day!

  9. Kale on pizza is the best, I love how it gets super crispy. The cheese combination is great too!

  10. I also see chicken in the second paragraph of the “directions” it says: “Place the chicken in a microwavable plate and microwave for 6-8 minutes or until almost cooked. It will get throughly cooked in the pizza don’t worry if you see some raw pieces. Shred the chicken and mix with 1/4 cup of the chipotle sauce. Set aside.” Just FYI :)

    Trying this recipe tonight… sounds delicious!

  11. This is on our menu for the week! I think your nutritional facts need to be adjusted, though, because with my calculations there are 11 g protein, 6 g fat, and 53 g carbs. I am using part-skim mozzerella, so that may be the fat difference. But other than that, I’m not changing much else. I’m excited to try this, though! Sounds yummy.

  12. Just realized I actually forgot to put the mozzarella into my calculation! That made the difference. Sorry about that!

  13. Can I make this without the pizza dough …. I can’t eat bread yet I had gastric sleeve surgery in jan
    Thanks

    • You could but I don’t know what you could use for the base. Maybe cauliflower crust pizza? I have never made that before though but you can search on google for a recipe :-)

  14. Hey Miryam! Loving all your recipes. :)

    I’ve really wanted to try making pizzas but haven’t been able to invest in a pizza stone. Do you think I could bake a pizza in a baking tray or is that not a possibility?

  15. Made this tonight, and my family loved it!  I did top it off with some fresh basil and reduced balsamic to add some sweetness with the sour from the goat’s milk.  It was a hit!  Thank you so much for sharing!

  16. Hi! Just wondering roughly how many slices equal one serving? Is it one slice?
    Sorry if this was already answered – I may have just missed it. This recipe looks delicious!

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