Slow Cooker Vegetarian Chilli with Quinoa

by | Oct 15, 2020 | Recipes | 0 comments

Ooh who doesn’t love a one pot meal?  This is a delicious dump and go meal.  No pre-cooking involved.  It is a high protein plant based meal with the quinoa substituting the meat.  Top with crushed tortilla crisps, sliced avocado, natural yoghurt and Jalapeno chillies.

Serves 6   Cook time 8 hours

1 large onion peeled and chopped

1 chilli pepper seeded and finely chopped

1 large red pepper seeded and cut into chunks

2 garlic cloves crushed

1 400g can of chopped tomatoes

1 400g can of chilli beans

1 tbsp of chilli powder 

1 tbsp of cumin

2 tbsp of smoked paprika

1 tsp of chilli flakes

1 tsp of dried coriander 

Pinch of salt

3 cups of vegetable stock 

1/3 cup of quinoa

 

  1. Place all the ingredients into a slow cooker, cover and turn on LOW setting.  Leave it for 8 hours.
  2. 30 mins before serving, remove the lid and turn it on HIGH setting. Taste and season.
  3. Place in bowls and add toppings to your liking.