Beyond SCD Recipe: Slow Cooker Veggie Quinoa Chili for Meatless Monday

I made this because I like to have meat-free meals every once in a while. Sometimes I feel like I really eat a lot of meat, so it’s nice to take a break. Quinoa (not an SCD food) is something I have been eating for about a year or so.

Full time SCDers could leave out the quinoa and have a good tomato vegetable soup, or you could make it non-vegetarian and add some ground meat or chicken breast.


Half cup uncooked quinoa
3 cups cooked kidney beans
2 cups water
2 tbsp olive oil
1 medium zucchini
1 cup tomato sauce (I like to keep some extra in my freezer for recipes)
1 cup chopped red, yellow, orange, green peppers (frozen work good for this)
1 onion chopped
2 stalks celery
6 chopped cherry tomatoes
2 cloves minced garlic
1/4 cup chopped fresh cilantro
2 tsp sea salt
1 tsp pepper
1/2 tsp turmeric
1/2 tsp dried parsley
1/2 tsp thyme
1/4 tsp chili powder
2 tsp dried basil 

Saute onion, peppers, garlic, zucchini, celery, tomatoes, and cilantro in the olive oil in a large frying pan until vegetables are soft. Stir in the spices.

Combine quinoa, water, tomato sauce, and beans in a slow cooker. Stir in vegetables. If it is too thick, add a bit more water.

Cook for 6 hours on the low setting.

Garnish with grated cheese, fresh cilantro, and plain yogurt if desired.

Sherry Lipp

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