Monday, March 10, 2014
Crock Pot Recipe of the Week | Meatless Quinoa Chili
Of all the meals I did for the round of 30 gluten-free meals, this one I was the most nervous about. Mostly because I had never made it before and also because my husband isn't a big fan of quinoa. (I know, I know. Shame on him.) Anyway, when I tried it out this last week, we were all pleasantly surprised and satisfied.
Whether you observe meatless Fridays during Lent, are a vegetarian or simply are looking for a meatless, protein-packed meal, this dish is just the ticket. Simple. Tasty. And made in the crock pot.
2 cans tomato sauce
1 can diced tomatoes
1 can corn
1 can kidney beans
1 can black beans
1 Tbsp. brown sugar
1 tsp. Chile powder
1/2 tsp. red pepper flakes
Approx. .75 lbs. uncooked and RINSED quinoa (this was actually WAY too much quinoa. I forget how much quinoa doubles...er, quadruples in size when cooked. 1/4 lb. when have worked fine!)
**Be sure to rinse the quinoa well! If you don't, I hope you enjoy eating sand. Also, rinse your beans.
Toss everything in the crock pot and cook on low for 7-8 hours, stirring occasionally. Serve warm. We topped ours with cheese and corn bread.