Quinoa Chili

A slow cooker recipe

For this recipe I used the spices from America’s Test Kitchen’s Cincinnati Chili recipe and the quinoa-to-liquid ratio from a selection of vegan recipes for Quinoa Chili I found online.  Instead of chopping onions I wanted to use up a bag of diced onion and bell pepper mix I had in the freezer (thawed in the microwave first.)  I’ve left the fresh onion here.

  • Olive oil to coat slow cooker bowl
  • 2 medium onions, chopped
  • 2 medium garlic cloves, minced*
  • 1 1/2 cups Quinoa, uncooked
  • 2 teaspoons Kosher salt
  • 2 tablespoons chili powder (I used Trader Joe’s)
  • 2 teaspoons dried oregano
  • 2 teaspoons cocoa powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1 big can diced tomatoes (or crushed, or take whole and chop them yourself)
  • 2 teaspoons sugar (darker the better for flavor) (optional)
  • 2 cups water
  • 2 tablespoons cider vinegar
  • Add after cooking: 1 can red kidney beans

I put everything in layers, mixing half-way through cooking.

  1. Coat the slow cooker bowl with olive oil
  2. Add chopped onions to slow cooker bowl
  3. Add Quinoa to slow cooker bowl
  4. Mix the salt, chili powder, oregano, cocoa powder, cinnamon, cayenne pepper, allspice, and black pepper with the tomatoes (and sugar if you’re adding it); add mix to slow cooker bowl
  5. Mix cider vinegar with water; add mix to slow cooker bowl

Cook on High for 4-6 hours, stirring half way through cooking.  Add beans when serving or storing.  I served mine Cincinnati-style: over pasta with some cheese (onions recommended, I was out.)

* I recipes calling for garlic I actually use garlic I roasted previously, and just added it at the end (since it’s cooked, and so I don’t have worry about it getting burned/being bitter.)  I get a large container of peeled garlic from a local store and roast it in a foil pack in the oven.  I puree it and run it through the finest setting on a food mill.  I then put it in a bag, snip the tip, and pipe “Hershey kiss” sized blobs on a non-stick foil-lined cookie sheet.  I freeze that, then store it for when I need it — watch out, it sticks together.  I roll it in wax paper and stick the roll in a freezer bag (or wrap in foil).

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