Phew! Another holiday season is behind us.
I’m spending this morning reflecting on the past year. We traveled to new cities, I finished the last undergraduate classes I’ll ever take, my nephew was born, and we celebrated our first anniversary as a married couple. I spent more time with family, drank a lot of great wine, was accepted into a graduate program, and I finally launched this blog! The idea of starting a blog began in January 2017 and it took me nearly 8 months to make it a reality, thanks to some encouragement from friends and family. It’s been an adventure and there is definitely a learning curve. I’m so excited to see where it goes in 2018!
Today I’m bringing you a new slow cooker recipe that is easy, comforting, and full of good stuff to start off the new year on the right foot! I love a recipe where you can throw everything in the slow cooker, no pre-cooking required, and just turn in on for as long as you need.
This vegetarian chili is so filling because of the lentils and quinoa! Lentils are full of fiber and protein, and are digested slowly in the body which keeps hunger at bay. Quinoa is one of the few plant-based foods that is a complete protein, meaning it contains all of the essential amino acids that the human body cannot create itself. Plus, these vegetarian pantry staples are cheap and have a long shelf life – so buy them in bulk, you can use them in nearly any meal!
Thank you all for following along with me this year, and cheers to more good food in 2018!
Enjoy!
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 bell pepper diced
- 1 can hot chili beans drained
- 1 can diced tomatoes
- 1 cup green lentils
- 1/2 cup quinoa
- 4 cups vegetable broth
- 2 cups water
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp italian seasoning
- salt to taste
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. Chop all your veggies and throw them into your slow cooker.
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. Add your beans, diced tomatoes, lentils, quinoa, liquids, and seasonings to the slow cooker.
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. Cover and cook on HIGH for 5-6 hours or LOW for 8 hours, or until lentils are tender and quinoa and carrots are cooked through.
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. Serve with your favorite chili toppings and store any leftovers in the fridge for the week. Enjoy!
STEP BY STEP PHOTOS:
Wash and chop your celery, onion, carrots, bell pepper, and garlic. Toss everything in the bowl of your slow cooker.
Add in your diced tomatoes and chili beans – you can also use plain pinto beans for less spice!
Now add in your lentils, quinoa, and seasonings. It’s a good idea to rinse your quinoa before cooking to remove any debris!
Add your vegetable broth and water, and give everything a big stir. Cook on LOW for 8 hours or HIGH for 5-6 hours – your house will smell amazing all day. Serve with your favorite chili toppings!
