Slow Cooker Vegetarian Quinoa Chili

Prep Time: 10 minutes

Cook Time: 8 hours

Recipe by Allergy Free Cooking, Baby!, Inc.

Gluten Free, Egg Free, Dairy Free, Soy Free, Peanut Free & Nut Free

My mom makes the best chili so I had to recreate it but I made it vegetarian instead. It is so simple because you throw all the ingredients in the slow cooker and it does all the work for you. Great for a day out, and when you come home dinner is made! I pair it with my allergy free corn muffins, it’s a perfect fit.

Ingredients

  • • 1 onion chopped
  • • 1 clove of garlic
  • • 3 table spoons olive oil
  • • 1 celery stalk chopped
  • • 1 red pepper chopped
  • • 1 can cannelloni beans
  • • 1 can kidney beans
  • • 1 cup of lentils
  • • 1 cup quinoa
  • • 24 oz vegetable stock (make sure it’s gluten free)
  • • 2 tsp cumin
  • • 3 tbsp chili powder
  • • 1 tsp oregano
  • • 1 tbsp white whine vinegar
  • • 1 28oz can tomato puree
  • • 1 can tomato paste

Instructions

  1. Over medium heat sauté onions, garlic and olive oil about 1 minute.
  2. Pour all the ingredients into the slow cooker.
  3. Mix all the ingredients.
  4. Set on low for 6 to 8 hours.
  5. Enjoy!
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