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.


Ingredients:

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

One Comment

  1. oh that looks SO delicious! hearty and comforting! quinoa is one of the 4 “grains” on the Body Ecology Diet, so this is right up my alley!! thanks for sharing!

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