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Recipe of the Week - November 24, 2014

Three Alarm Vegetarian Quinoa Chili

From Alyssa Rimmer of Simply Quinoa

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutes

Makes 6 - 8 servings

Ingredients:Three Alarm Vegetarian Quinoa Chili

  • 1 large onion, chopped
  • 2 bell peppers, seeded & chopped
  • 1 1/2 cups diced sweet potato
  • 3 garlic cloves, minced
  • 2 habanero peppers, diced (optional)
  • 1 (25 oz.) can of kidney beans
  • 1 (15 oz.) can black beans
  • 1 (28 oz.) can of fire roasted tomatoes
  • 1 (15 oz.) can tomato sauce
  • 2 cups water
  • 1/2 cup uncooked quinoa
  • 1 - 1 ½ Tbsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1 tsp. coriander
  • 1/2 tsp. cayenne (more or less to taste)
  • 1/2 tsp. dried oregano
  • Salt and pepper to taste
  • 2 - 3 Tbsp. gluten-free cornmeal

Directions:

  1. Add all ingredients into a crock pot (minus the cornmeal). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve.
  2. Stir in cornmeal 15 minutes before serving.
  3. Serve with shredded cheese, sour cream, fresh cilantro, avocado, etc. Whatever you like best - you can't go wrong!

Notes:

  1. If you don't have the option to turn your crock-pot down after four hours (like you're at work), just leave it on low for 6 - 8 hours and the results will be the same.
  2. If you don't want a spicy chili, just forgo the habaneros and cayenne pepper - it will still taste delicious!
 

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Looking for new ways to use your favorite gluten-free products? Browse the meal ideas in our sponsored Recipe Boxes! A new recipe will be added each month to keep your cooking fun and fresh.

 

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