This dish is one of those meals you throw together while you are eating breakfast, let it cook all day, and then when you get home, you put on the finishing touches. I mean, really, it is very simple.
So easy. It’s perfect for the chilly weather coming up in the next few months and all you have to do is throw everything into the slow cooker and press a button!
If you are used to eating chili loaded with meat, I promise you won’t miss it in this one! The beans and quinoa are packed with protein and fiber making this a really feeling bowl of comfort.
You can top it with cilantro, green onions, nutty parmesan, and a side of cornbread and then call it a day!
SO. GOOD.
Leah: Okay, this recipe is cooked in a crockpot. Do you have a crockpot you’d recommend? I’ve never owned one and actually have been wanting one. I’ve browsed them at the home stores and always put off purchase because of the different features – I think to myself I need to find those recipes I wanted to use the crockpot for to know what features I need. You know? But, that never happens. Maybe you could suggest one or two types based on your experience? Thanks!
I actually use a very simple slow cooker that just plugs in and I adjust to low or high. However, on that note I can look around on Amazon and see which ones might be good based on their features. I like small and simple!