White Quinoa Chili
A thick, rich, delightfully comforting chili for a cold night. This vegetarian dish is naturally high in protein, but add some shredded chicken for an even more filling dinner.
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Equipment
- sauce pan
- Stove
- Slow Cooker
- Whisk
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 15 oz. can evaporated milk
- 4 cups vegetable broth divided
- 2 cups uncooked quinoa
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp garlic salt
- 1 tsp white pepper
- 1 tsp salt
- 6 ozs creamed cheese, cubed
- 1/2 cup shredded cheddar cheese
- avocado diced tomatoes, tortilla chips - optional
Instructions
- Begin by making the creamy vegetable soup. In a medium saucepan, melt butter over medium heat and add flour. Stir frequently while cooking for about two minutes.
- Slowly add evaporated milk, whisking the entire time to prevent clumps.
- Add 2 cups vegetable broth and bring to a boil. Immediately reduce heat and allow to simmer for about 5-8 minutes until slightly thickened.
- Rinse and drain quinoa.
- Coat the bowl of a slow cooker with cooking spray.
- Add 2 cups rinsed and drained quinoa, 5 cans drained and rinsed beans,
- 5 cans white beans, rinsed and drained, and an 8 oz can diced chilis.
- Sprinkle with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon garlic salt, 1 teaspoon white pepper, and 1 teaspoon salt.
- Place cream cheese cubes on top of spices.
- Add the creamy vegetable soup and then pour the remaining two cups of broth over the mixture and stir.
- Cook on low for 6-8 hours or high for 2-4 hours.
- Serve with shredded cheese, diced avocado, sliced tomatoes, or tortilla chips.
Notes
This recipe makes excellent leftovers. Store leftovers covered in the refrigerator up to 4 days.
