Quinoa Chili

This post is supported by BestHealthMag.
Looking for a hearty, no-fuss solution for dinner tonight? This vegan slow cooked chili is packed with flavor, and will fill the household with a gorgeous aroma. For those hoping to skip out on a meaty meal, without losing any of the nutritional value, quinoa is an amazing substitute that’s high in protein. This dish is a perfect way to get into healthy eating this fall, let us know what you think in the comments!

Ingredients:

• 1/2 cup uncooked quinoa
• 3 cups water
• 1 1/2 cup cooked kidney beans
• 1 1/2 cup cooked black beans
• 1 cup tomato sauce
• 1 Tbsp olive oil
• 1/4 cup chopped onion
• 1 celery stalk, diced
• 1 Tbsp (2 - 3 cloves) minced garlic
• 2 Tbsp minced jalapeño pepper
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 tsp cumin powder
• 2 tsp gr coriander
• 1 tsp paprika
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 tsp dried marjoram leaf
• 1/8 - 1/4 tsp chipotle pepper powder
• 1 bay leaf
• 1 Tbsp light molasses
• 1 Tbsp soy sauce
• 1/4 cup chopped cilantro
• Fresh ground black pepper to taste

Crockpot Directions:

1. Sauté the jalapeno, celery, garlic, and peppers in oil for 5 minutes on med-high
2. Toss in the spices and herbs, stir for 2-3 minutes
3. Add the water, tomato sauce, the salt, quinoa and beans in a 6-quart Crockpot
4. Cover the pot then let cook on low for 5-6 hours
5. Then put in the soy sauce, molasses and pepper
6. If you like, serve garnished with freshly chopped cilantro and sour cream