February Fresh Dish Mission - Use the slow cooker for something new.
The result -Slow Cooker Quinoa Chili.
Do you love quinoa?
If your answer is emphatically a “NO”- this post is for you.
If you can say, "yes," this post is also for you. Play along - we'll get to the recipe quickly. :)
This recipe has the appeal to rope in those quinoa holdouts (you know who you are) with its mexican inspired flavors as well as pique the interest for many of you that are already buying quinoa in bulk. Pin it now & make it tomorrow.
Our slow cooker quinoa chili is packed full of veggies including our current favorite winter squash-- the butternut squash. Butternut squash is a great alternative to the potato and gives this chili its hearty look & taste.
Our recipe is good enough to stand alone, but for some it’s not chili without toppings. Add ins. The good stuff. They matter and are part of our plan to the perfect bowl of chili. Pick up favorite toppings like pico de gallo, sour cream, shredded cheese, tortilla strips, guacamole or your favorite and let family or friends customize their own bowl.
The result, a delicious mix of warm & fresh flavors. Perfect for an easy weeknight meal, but tasty & instagram worthy enough to share at a gathering.
A hearty & spicy vegetarian chili featuring butternut squash, poblano pepper, beans, corn & more.
Servings: 8
Prep Time: 45 minutes
Cook Time: 4 hours
What you need:
1 medium butternut squash = to 4 cups
1 medium yellow onion, sliced & diced
1 14.5-oz. can Hunt’s Fire Roasted Petite Diced Tomatoes
1 cup quinoa, rinsed in cold water
1 cup frozen corn
2 10-oz. cans medium (or mild) enchilada sauce
1 medium poblano pepper
2 cups vegetable broth
½ packet taco seasoning
Optional Toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro
What to do:
Spray 6 quart slow cooker with nonstick spray.
Cut, peel and deseed the butternut squash.
Cut it into cubes and place in the slow cooker.
Add in the corn, drained & rinsed black beans, rinsed quinoa, undrained fire-roasted petite diced tomatoes, diced poblano pepper, 2 cans of enchilada sauce, the vegetable broth, and ½ packet of taco seasoning.
Stir all ingredients then cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
Remove the lid and stir everything together again.
Allow the liquid to absorb while on low for another 30 minutes.
Top bowls with shredded cheese, fresh lime juice, sour cream & cilantro if desired.
Watch our video for more chili tips including butternut squash how to.
Find a printable version here or Pin it to your favorite board.
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