This vegetarian chilli recipe is easy to prepare, it will keep you full and warm, and will deliver the nutrition your body needs in one dish. Whilst there’s no meat, it’s prepared with quinoa and loaded with vegetables. The corn, chilli powder, cumin, garlic and onions will add that Southwest flavour you’re looking for.
Place all ingredients in a crock pot and stir to combine. Cook on high for 2 ½ to 3 hours, or on low for 5 to 6 hours; check the last hour or so and add liquid as needed. Makes 6 servings.
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