Quinoa Veggie Bean Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soups
Cuisine: Mexican
Ingredients
  • 1 cup quinoa, uncooked
  • 4 cups low sodium vegetable stock or stock of any kind
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 jalepeno or serrano peppers, seeded and diced
  • 1 cup squash or pumpkin puree
  • 1 can black beans
  • 1 can red kidney beans or pinto beans
  • 1 cup tomato sauce
  • 28 oz can diced tomatoes
  • ½ cup swiss chard, finely chopped
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • 1 teaspoon cumin
  • 2-3 teaspoons chili powder
  • 2 teaspoons pink himalayan salt or smoked salt
Instructions
  1. In a slow cooker, place all ingredients and stir together.
  2. Cook on low for 4 hours up to 8 hours.
  3. Serve hot with your favorite chili toppings like cheese, guacamole and chips!
Notes
Alternately, combine everything in a large stockpot and simmer until quinoa is cooked through.

Leftovers can be refrigerated and used within a week or freeze for future meals.
Nutrition Information
Calories: 242 Fat: 2g Carbohydrates: 39g Sugar: 7g Sodium: 660mg Fiber: 10g Protein: 11g
Recipe by at https://www.cookingupclean.com/quinoa-chili-2/