Looking for an easy and inexpensive meal the family will love? This recipe is your answer! It includes pulp from your favorite veggie juices, quinoa and beans that add a ton of protein and fiber, and it makes a large dish so you’ll have leftovers all week long.
I like to soak my dry beans overnight in the slow cooker then drain, rinse and return to the slow cooker along with the other amazing plant ingredients below. I cook the quinoa separately in a rice cooker, but you can also use a pot, then add to the slow cooker as the chili is cooking.
This dinner meal makes for a great lunch the next day and my kids love when I send some warmed up in their thermos. Naturally gluten and dairy free too! A 16 oz. serving costs on about $.80-$1! That’s a lot of nutrition for just a little money!
- 1 cup(225 g) black beans
- 1 cup (225 g) kidney beans
- 1 cup (225 g) garbanzo beans
- 1 onion
- 3 jalapeños, diced
- 4 garlic cloves, diced
- 1 cup of veggie pulp (any veggies you juiced from earlier in the day!)
- 4 kale (Tuscan cabbage) leaves
- 1 tsp chili spice
- 1 tsp chipotle spice
- 1 tsp cumin
- 1 tbsp olive oil
- 8 cup (1 L) water
- 1 cup (250 g) quinoa
- 2 tomatoes, chopped
- sea salt, to taste
- 1 avocado, for garnish
- If not using BPA-free canned beans, soak beans overnight.
- Drain and rinse beans then add to slow cooker.
- Wash all produce then chop vegetables into small bite-sized pieces.
- Add oil, vegetables, water, veggie pulp and spices to slow cooker.
- Cook on high for 8 hours.
- Cook quinoa in 2 cups of water over medium heat until all water is evaporated, about 15 minutes.
- Add quinoa to slow cooker when chili is about 1-2 hours from being complete.
- Garnish with slices of avocado and enjoy.
Prep time: 30 minutes
Cook time: 8 hours
Total time: 8 hours, 30 minutes
Servings: 8 - 10
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.