Happy New Year! To start the year I thought I would share a quick and healthy dish because this is the time of year most people start thinking of changing their eating habits. A plant-based diet, at least one day a week (think Meatless Mondays), is an easy/healthy approach to eating healthy. I love this recipe because it is so easy. You simply put all the ingredients into a crockpot, turn on low, and come back 8-9 hours later! This vegetarian chili has a few ingredients you may not have thought of to add to your own chili recipe, such as quinoa – for extra protein, and a cinnamon stick for the “secret” ingredient.
Serving Size: 8
3 cans black beans, low sodium, rinsed
1 can diced tomatoes, low sodium
1 cup quinoa, uncooked
3 cups vegetable broth, low sodium
2 cups water
1 cup corn, fresh, or frozen
1 jalapeno, small dice,
(seeds add heat, I use 1/2 of the seeds, adjust to your comfort heat level)
1 tablespoon cilantro, chopped
1 tablespoon garlic, minced
½ medium onion, diced
1 stick cinnamon
2 ½ tablespoons chili powder (I like to use Chipotle chili powder)
1 teaspoon onion powder
1 teaspoon cumin powder
½ teaspoons freshly ground black pepper
½ teaspoon salt
Place all ingredients into a 6-quart crockpot. Cook on low setting, 8-9 hours.
Serving Ideas: Garnish with avocado, cheese, and/or sour cream. Good served with corn bread.
Notes: Feel free to add any veggies of choice, such as diced green pepper, carrots, etc.