Vegetarian Chili

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Whats Cookin’ Good Lookin’??

A little meal time inspiration filled to the brim with plant-powered goodness; that’s what!



Ingredients:

  •  2 15 oz. cans kidney beans
  •  2 15 oz. cans black beans (unseasoned)
  •  1 28 oz. can diced tomatoes
  •  ½ carton of Vegetable broth
  •  1 15 oz. can whole kernel corn
  •  3 cloves garlic
  •  1 red/orange bell pepper
  •  ½ large yellow onion
  •  1 cup quinoa (plain): need 2 cups water to cook quinoa separately
  •  ½ tsp crushed red pepper
  •  1 tsp cayenne pepper
  •  1 tsp oregano
  •  1 tsp brown sugar
  •  1 tsp adobo
  •  ½ tsp paprika
  •  ¼ tsp cumin
  •  ¼ tsp sea salt
  •  ½ tsp black pepper
  • avocado for topping

Instructions

  • To cook quinoa: bring 2 cups of water to a boil, add quinoa + lower heat to a simmer (allow to cook for 15 min. Once cooked, add to slow cooker.
  • Add diced tomatoes + vegetable broth to slow cooker
  • Drain kidney beans, black beans + corn then add to slower cooker
  • Cut red/orange bell pepper + onion into small chunks
  • Mince 3 cloves of garlic then add to slow cooker with bell pepper + onion
  •  Add all seasonings to slow cooker + allow to cook on high for 4 hours
  • Adjust cooker to warm setting to serve
  • Add your toppings of choice
  • Enjoy


Written with love by PranaMama: Brittney Borrero

(@the.onelove.mama)

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