I’ve been using the crockpot non-stop lately. From oatmeal and desserts to stews and chili, I love that you can get that slow-cooked taste without having to babysit a pot all day! Last night, I made this chili, a super healthy vegan take on the normal meat-loaded dish. With its sweetness from the butternut squash and the cinnamon, it’s the perfect blend of sweet and savory and tastes like you poured fall into a bowl:)
Quinoa Butternut Crockpot Chili
1.5 cups uncooked quinoa
1 15 oz can tomatoes
1 can black or kidney beans
1 onion, chopped
2 cloves garlic, chopped
1 T. olive oil
1 T. Braggs
1/2 of a butternut squash, cubed (without skin)
3 cups water or vegetable broth
1 red bell pepper, diced
Spices: 1 bay leaf, 1/2 T. cumin, 1/2 tsp. cayenne(reduce if you want it less spicy!), 1 tsp. cinnamon
1 T. molasses or honey
Sautee your onion and garlic with all spices except bayleaf and chili powder in a pan with your olive oil. Combine the rest of your ingredients except honey in a large crockpot, and cook on low for about 6 hours. Your butternut squash should be tender and your quinoa should be cooked:) Stir in honey and desired salt and pepper and enjoy!
I served mine up with Arrowhead Mills Cornbread muffins and garden veggies- yum!
And before I go, here’s a laugh for you guys. Apparently I’m not the only one who gets Kombucha and Kabocha confused!
Have a great weekend!