Name: Vegetarian Crockpot Taco Chili with Quinoa
Ingredients: 1 cup dry, uncooked quinoa; 1 cup water; 15oz can black beans, drained and rinsed; 15oz can light kidney beans, drained and rinsed; 15oz jar salsa; 1 cup frozen corn; 1 tablespoon chili powder; 1 tablespoon parsley; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon salt; 3/4 teaspoon pepper; 1/2 teaspoon dill; 1/2 teaspoon cumin; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon paprika; 1/2 teaspoon oregano; 32oz vegetable broth (4 cups) (not needed until day of cooking)

Description

This is a fresh and flavorful recipe that you can cook in your crockpot or freeze (raw) and cook later. Top with corn chips, shredded cheese, guacamole, and fresh cilantro.

Ingredients

1 cup dry, uncooked quinoa
1 cup water
15oz can black beans, drained and rinsed
15oz can light kidney beans, drained and rinsed
15oz jar salsa
1 cup frozen corn
1 tablespoon chili powder
1 tablespoon parsley
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dill
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon oregano
32oz vegetable broth (4 cups) (not needed until day of cooking)

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Directions

Add all ingredients to crockpot.
Cook 4-6 hours on “low” setting.

To Freeze and Cook Later

Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
Add all ingredients to freezer bag (except broth), seal, and freeze up to three months.
When ready to cook, thaw freezer bag overnight in the refrigerator or in the morning in water.
Add to crockpot with broth and cook on “low” setting for 4-6 hours.