Slow Cooker Quinoa Chili
If you’ve had to change your shopping routine to include a mixture of canned, fresh and frozen groceries in your cart, you can still eat healthy food that is packed with flavor and will keep you feeling nourished.
Eating healthy food helps you to feel better when you are inside all day, and this meal can be made from a few pantry staples you might already have in your cupboard. Don’t worry if you don’t have the exact ingredients that I have listed here. You can adapt the recipe using similar ingredients based on what’s in your pantry.
It’s more important than ever to care for your health, and to have a healthy immune system, you need to give your body the nutrition it needs! You can use this recipe to feed your whole family, or store leftovers in the fridge and freezer to use throughout the week.
Slow Cooker Vegetarian Quinoa Chili Recipe
I know that it can be tempting to snack on all kinds of food throughout the day when you are at home, but if you make this healthy slow-cooker chili, it will fill you up and help to reduce the snacking! Here’s how to do it.
1 Tbs olive oil
2 cloves garlic, minced
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
3/4 cup shredded carrots
1/2 onion, chopped
2 cups cooked quinoa
1/2 cup cooked corn
15 oz can black beans, drained and rinsed
15 oz can chili beans (NOT drained)
14 oz can diced tomatoes (NOT drained)
1 Tbs chili powder
1/2 teaspoon cayenne pepper
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
- Saute the garlic, bell peppers, carrots and onion in olive oil over medium heat until cooked (about 5 minutes).
- Combine all ingredients in the slow cooker and stir quickly to combine.
- Set the slow cooker (crock-pot) to low and let simmer for 2 – 4 hours to let flavors combine.
- Stir thoroughly and serve in a bowl. Top with your favourite herbs, if you like.
How to make slow-cooker chili with what’s in your pantry
If you don’t have the items listed in this recipe, you can substitute them out to get a healthy meal based on your own pantry items. For example, substitute bell peppers for cauliflower or any other vegetable. If you don’t have quinoa, you can use rice or whole grain pasta instead.
The beans can be substituted for whatever you do have on hand — garbanzo beans or pinto beans — and you can add in whatever vegetables you have handy!
You can garnish the chili with some parsley, chives (dried or fresh), chili pepper if you like spicier foods and Greek yoghurt or shredded cheese.
* Results from Post-Pregnancy program may vary. Strict adherence to the program is required for best results.