Weight-loss
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Recipes
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2
min read
Slow Cooker Bean Quinoa Chili
A quick meal that's easy to make, this high fibre meal is a great meat-free option for family dinner.
Written by
Reviewed by
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Disclaimer
4 servings • 2.5 - 6 hours
Ingredients
- 2 cups Mixed Beans (tinned, rinsed well)
- 1 1/2 cup Canned Tomatoes
- 1 1/2 cups Vegetable Stock
- 1 Red Onion (finely chopped)
- 1/3 cup Quinoa (dry)
- 2 Garlic cloves (minced)
- 1 1/2 tbsp Tomato Paste
- 1 tsp Chili Powder
- 2 tsp Cumin
- Black Pepper and Salt (to taste)
Directions
- Rinse quinoa in cold water.
- Add all of the ingredients to the pot of a slow cooker and mix well to combine.
- Cook on high for two and a half to three hours or on low for five to six hours.
- Stir well and divide between bowls and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days.
Serving size: One serving is approximately equal to 1 1/4 cups of chili.
More Flavour: Add other dried herbs and spices to taste, like coriander, oregano, red pepper flakes, cayenne pepper, and/or black pepper.
Additional Toppings: Lime wedges, avocado, sour cream or yogurt, cheese, red pepper flakes, nutritional yeast, and/or tortilla chips.
More Vegetables: Add corn kernels or capsicum. Wilt in spinach or kale.
No Mixed Beans: Use any combination of black beans, chickpeas, kidney beans or pinto beans.
References
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Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.
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