Vegetarian Quinoa Chili (Crockpot)

This spicy, flavorful, and meatless meal is still full of protein with the additions of quinoa and black beans.

I made this Vegetarian Quinoa Chili for a Friday at the beginning of Lent (yes, that's how behind I am in posting recipes). I thought my husband would turn-up his nose at this meatless meal with quinoa, but he surprisingly liked it. I absolutely loved it.

This recipes makes a ton of chili. If you don't want to be eating chili for weeks, I recommend freezing at least half of the batch. I found my favorite way to freeze soup on Pinterest. Dividing the soup into muffin tins, then place the muffin tin in the freezer. Once the soup is frozen, I remove the pucks of soup and place them in a labeled freezer storage bag. When I'm in the need for a quick meal, all I have to do is place a few pucks into a bowl and reheat in the microwave.

Vegetarian Quinoa Chili (Crockpot)
Adapted from Sweet Treats & More

Ingredients:
·1 cup quinoa, rinsed
·1 – 28oz can crushed tomatoes
·1 – 14oz can Rotel
·2 – 16oz cans black beans, rinsed and drained
·1 – 16oz can frozen corn
·2½ cups chicken or vegetable stock
·1 large bell pepper, seeded and chopped
·½ cup chopped onion
·1 tsp each – minced garlic, cumin, crushed red pepper, chili powder, salt and pepper
·½ batch Homemade Taco Seasoning

Directions:
Place all ingredients into a 6 quart crockpot and cook for 5-7 hours on low. Keep warm until ready to serve. Garnish with shredded cheese.

Meat variation: Add 2 chicken breasts to crockpot. After 5-7 hours, remove chicken and shred it. Return to crockpot, stir, and serve.