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Heartwarming Slow-Cooker Beef Chili With Quinoa

Heartwarming Slow-Cooker Beef Chili With Quinoa

Eleanor Craig
In this Heartwarming Slow-Cooker Beef Chili With Quinoa Recipe, you just need to put everything in the slow cooker, let it cook for a while.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 5 people
Calories 653 kcal

Ingredients
 
 

  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • Ground black pepper pile, paths, top1 tablespoon ground black pepper - ground
  • Raw meat mince750 grams ground beef (minced beef)
  • Ripe yellow onion on a white background2 large yellow onion - chopped
  • garlic5 cloves garlic - chopped
  • Dried chili pepper flakes in wooden bowl over white1 large red pepper flakes - chopped and seeded
  • Red pepper400 grams red pepper (red capsicum) - chopped
  • Celery isolated on white background. top view400 grams celery - chopped
  • Sweet Potato300 grams sweet potato - chopped
  • black beans on white background250 grams black beans - canned
  • Fresh sweet corn285 grams corn - canned
  • ground cumin1 tablespoon cumin - ground
  • Heap of Cayenne pepper1 tablespoon cayenne pepper - ground
  • Red hot chili pepper powder and half isolated on white background1 teaspoon chili powder (chilli powder in British English) - ground
  • Cocoa powder on white background1 tablespoon cocoa powder
  • Heap of ground cinnamon and cassia cinnamon sticks1 teaspoon ground cinnamon - ground
  • tomatoes400 grams tomato - canned
  • Bowl of beef bone stock250 milliliters beef stock (beef broth or beef bouillon)
  • Quinoa Seeds in a Bowl200 grams quinoa - uncooked

Instructions
 

  • Heat the oil in a large frying pan and add the beef mince, onions, garlic and chili pepper. Cook until the beef is no longer pink. Transfer the mixture to the slow cooker.
  • Chop the celery, bell peppers, and sweet potato, rinse the beans and sweetcorn and add to the slow cooker. Season with cumin, cinnamon, chili pepper, cayenne pepper and cocoa powder and stir gently. Finally, add the chopped tomatoes and the beef stock to the slow cooker and let it cook for 6 hours on a low setting.
  • Add the quinoa after 6 hours and stir gently. Let it cook for an additional 1-1 1/2 hours on low until the quinoa has opened up and soaked the stock and liquid released from the vegetables. Enjoy!

Notes

  • Use the chili as a filling for a burrito or taco salad. Add more protein by garnishing it with shredded cheese or serve it with sour cream and homemade guacamole.
  • My portions are probably bigger than for the average person (sorry but not sorry) so count for 0.75 times. This means more meals for you!

Nutrition

Calories: 653kcalCarbohydrates: 83gProtein: 50gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 93mgSodium: 464mgPotassium: 2095mgFiber: 16gSugar: 18gVitamin A: 12230IUVitamin C: 137mgCalcium: 178mgIron: 10mg
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