Chili might not be big here in the Philippines, but I promise you it tastes amazing and is incredibly comforting. Don’t worry, this recipe isn’t your typical chili – it’s vegetarian, easy, and it will fill you up plus it will give you a bunch of nutrition for your body.
Sometimes, when you are feeling a bit cold or are not particularly feeling good, you crave something comforting. It can be soup, porridge, or your favorite meal. Now, I want to introduce you to this recipe that might feel just like a good hug.
If you have tasted Southwestern food, you know this is going to be good. It involves a couple of tasty and nutritious ingredients. First off, there is no meat involved so you will be needing quinoa with lots of veggies.
The corn, chili, cumin, garlic, and onions will take you to a gastronomic experience to the Southwest. If you have a slow cooker, this will be an easy peasy preparation for you.
Let’s get started. You will be needing the following:
- 2 ½ cups of vegetable broth
- ½ cup of uncooked quinoa. You can get this pretty much at health stores at the mall. If you get one, make sure to rinse it if it isn’t already pre-washed.
- 15 ounces of canned black beans
- 15 ounces of fire-roasted tomatoes. Not familiar with this or you don’t have a canned version of it, don’t worry! You can do it on your own.
- 2 cups of corn kernels. You may also opt for the canned option.
- 2 cloves of minced garlic
- 1 tablespoon of chili powder
- 1 ½ teaspoon of salt, to taste
- 1 teaspoon of black pepper, to taste
- 1 teaspoon of cumin
- 1 teaspoon of oregano
If you have a slow-cooker, prepare it. If you don’t, I highly advise you make this when you’ve got a lot of spare time at home as it might take a while.
Put all the ingredients in the slow-cooker and stir. Cook it on high for 2.5 to 3 hours or you may also opt for 5 to 6 hours if you are cooking it on low. For the last hour, check if you need to add liquid. Once ready, top it off with chopped green onions and avocado slices if you’re feeling adventurous! Enjoy!