On Thursday nights, I volunteer with an animal rescue group called Stray Cat Blues. Anyone who knows me knows that I am obsessed with animals. I drive myself crazy looking at animals that need to be fostered or adopted- but I know that Kevin and I really can’t take any in at this time. We have our hands full with our cat, Conan, and our puppy, River. I also don’t think our cat would take kindly to another cat in the house, and he definitely would not be okay with another dog. For this reason, I started volunteering. If I can’t bring them here, at least I can help them get adopted by other families. I have been volunteering at the rescue every Thursday evening after work, and for this reason, crock pot meals have become a lifesaver. I don’t really have time to make dinner when I get home, so it’s really helpful to just let the slow cooker do all of the work for me. This is good for you guys too- because if I’m making a lot of crock pot meals, you can expect to see a lot on here as well. This recipe is for Black Bean & Quinoa Chili and it is a tried and true favorite and Fall/Winter staple in our household. It makes a ton, so we eat it for lunch the next day and usually still have more. It is so warm, hearty, and filling with just the right amount of spice. I serve it with shredded cheddar, sour cream/plain Greek yogurt, and sliced avocado. The recipe is vegan, so if you want it to keep it that way, just top with avocado or vegan sour cream. Enjoy!
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 14-ounce can diced tomatoes
1 4-ounce can diced mild green chiles
1 cup frozen corn
2- 3 cups vegetable broth (use higher amount if cooking longer than 6 hours)
1/2 red onion, diced
1 bell pepper, diced
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons chili powder
3/4 cup quinoa
salt and pepper, to taste
sour cream, shredded cheddar cheese, avocado, for serving
Combine all ingredients (except the toppings) in a crockpot. Cook on low for 6-8 hours. Stir to combine, salt and pepper to taste, and serve with your choice of toppings.
Nutrition Information per serving (without toppings):
Calories: 269 Fat: 2g Carbs: 55g Protein: 12g Sodium: 674mg Sugar: 2g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.