Slow Cooker Quinoa Chilli

Beautiful with baked sweet potatoes.....

Another recipe that has been a staple in my kitchen for more than a few years, this is such a great warming winter recipe. A great one to get in your rotation in the chilly, damp, autumnal weather this year. This dish packed with satisfying complete veggie protein, carbs for energy and comfort, loads of vitamins from multicoloured veg and beans, and a good dose of iron.

If your are sensitive to heat or get hot flushes after hot food, then do cut down the chilli, if you love the heat then add some chilli powder or a finely chopped fresh chilli with the garlic. If you all like different strength in your house, then some sliced jalapenos are a great way to heat up one persons portion, and a pretty decoration on some Greek yogurt or soured cream on top.

This is a great batch cook recipe, I box up portions and defrost and cook to have with wholegrain rice, often from a packet for an easy quick mid-week meal, or a crispy jacket, sweet jacket or for nachos with salsa, guacamole and Greek yogurt for a nice comfort meal.

Adding cocoa with the spices, which I am led to believe is traditional, adds great depth of flavour, colour and richness to the chilli, which really leaves you not missing the meat in this at all!

If you don't have a slow cooker, use a large pan, keep everything in the pan as you cook, cover and turn the heat down to the lowest setting for a long slow cook. Alternatively, use an ovenproof pan, cover and pop in the oven around 150C/gas mark 3, check after 3 hours to ensure not over cooking, adjust temperature according.

Slow Cooker Quinoa Chili_edited_edited.j

Ingredients

Olive or rapeseed oil
2 onions finely chopped
3 or 4 cloves of garlic crushed
2 tsp chilli flakes
1 tbsp smoked paprika
2 tsp cocoa powder
0.5 tsp cumin
0.5 tsp cinnamon
1 tsp fresh ground pepper
1 tsp sea salt
2 x Peppers, any colours, chopped
2 x tin tomatoes
2 tbsp tomato purée
1 or 2 tbsp Worcester sauce
0.5 cup quinoa (125ml measure)
4 x tinned beans of choice, drained & rinsed. I used black beans,

kidney, mixed beans and baked beans

2 tbsp tomato ketchup
300g fresh mushrooms, any type

Method

1. Turn on slow cooker to high to preheat. You could just put everything in the slow cooker and go, but I prefer to sweat the onions and fry the spices off for the flavour.

2. In a pan over a medium heat fry onions in the oil without colouring. After 5 min add garlic and spices, fry for a few minutes more.

3. Add peppers and fry for further few minutes until softened and onions are translucent, add tomato puree and quinoa, stir to to soak up the flavours.

4. After a minute or two add one tin of tomatoes, stir until heated through, add full contents of pan to pre-heated slow cooker. Put pan back on heat.

5. Add second tin of tomatoes to pan along with beans except baked beans, if using. Fill tomato tins with water and add to pan. Add ketchup and Worcestershire sauce. Heat through and add to slow cooker.

6. Heat with lid on for 4-5 hours. Remove lid and add baked beans if using and sliced mushrooms. Stir and replace lid. The chilli should be ready after a further few hours, when it has deepened to a brownish colour and quinoa is not really visible. This takes 8 hours with mine but I like it a bit well done!