SLOW COOKER QUINOA CHILI

Slow Cooker Quinoa Chili image

Number Of Ingredients 26

1 tablespoon Olive Oil
1 piece Onion - large, diced
4 cloves Garlic
2 cans Fire Roasted Diced Tomatoes, 14.5 oz
2.5 cups Fresh Tomatoes, diced
3/4 cup Quinoa, dry, uncooked
1 cup Water
1 can Green Chilis, diced 7oz
1 piece Roasted Dried Chili, seeded, powdered
2 teaspoons Ground Cumin
1 teaspoon Cocoa Powder
1 teaspoon Smoked Paprika
2 teaspoons Paprika
1.5 teaspoons Salt
2 teaspoons Brown Sugar
2 teaspoons Apple Cider Vinegar
1/2 tablespoon Tumeric
1 tablespoon Oregano
1 can Black beans, 15 oz
1 can Red Kidney Beans, 15 oz
1 can Refried Beans, 15 oz
1 can Sweet Corn, 15 oz
1/2 teaspoon Red Chili Flakes (cayenne)
1 pound Ground Beef
1 tablespoon Taco seasoning, homemade
1/2 teaspoon Salt

Steps:

Heat the olive oil in a large pan and cook the onions for several minutes on medium high heat until clear. Add the garlic and cook an additional minute.
Add the onions and garlic to a slow cooker and add the water. Spread the dry, uncooked quinoa over the onions. Then add all the seasonings, all the canned foods, and tomatoes.
If making the dish vegetarian, set the slow cooker to high or auto and allow to cook for 6 hours.
If adding the meat, brown the meat in a large pan with 2 tablespoons oil and add 1/2 teaspoon of salt and 1 tablespoon taco seasoning. Simmer on low until only a tablespoon or two of liquid is left. Add the seasoned meat to the slow cooker.
After 6 hours reduce heat to low or keep warm. Taste and adjust to taste, balancing the flavors with salt, sugar, or vinegar.
Serve with chopped cilantro, sour cream, shredded cheese, diced avocado, corn chip, and extra hot sauce.