Want to get in the fall spirit? Try my delicious, comforting, and healthy chili dinner. I moved to Florida from Indiana, so this is truly a fall recipe.
Living in such a fast-paced world sometimes we don’t have time to cook for ourselves. That’s when I pull out the good ol’ crock-pot! Low simmer that baby all day long and you have a fall inspired healthy meal ready for you and your family when you get home! This recipe is especially my favorite to make me feel all warm inside.
Ingredients:
2 cups vegetable broth
1 cup water
½ cup quinoa, uncooked and rinsed
1 can diced tomatoes
1 can tomato paste
½ can kidney beans in sauce
1 cup celery, chopped
1 cup corn (frozen or fresh)
1 cup carrots, chopped
½ bell pepper, chopped
½ onion, chopped
½ jalapeño chopped
3 tbsp chili pepper
2 tbsp cumin
1 tsp smoked paprika
Dash of salt & pepper
Directions:
1. Add all these ingredients to your crockpot and adjust amounts for the size of your crockpot.
2. Cook the chili for 3-4 hours on high or 7-8 hours on low.
3. Sometimes I top with sliced avocado, daiya cheese, cilantro, crackers, or all mixed together.
