1teaspoonchili powder (chilli powder in British English) - ground
1tablespooncocoa powder
1teaspoonground cinnamon - ground
400gramstomato - canned
250millilitersbeef stock (beef broth or beef bouillon)
200gramsquinoa - 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!