This recipe is the result of me not following the directions of another person’s recipe and somehow making my own delicious version anyway. So yay for serendipitous surprises.
So first thing is first, I was “inspired by” (i.e.-intended to make) the recipe for Crock Pot Black Bean Lentil Quinoa Chili from Colorful Recipes. My version of the recipe ended up a little more like this:
- Onion – 1, chopped.
- Garlic Cloves – 4, minced.
- Bell Pepper – 1, chopped.
- Canned Carrots – 1 can, drained.
- Canned Diced Tomatoes – 1 can, drained
- Black Beans – 2 (15oz) cans, rinsed and drained.
- Quinoa – 1 cup, uncooked.
- Corn – 1 can
- Vegetable Broth – 6 cups.
- Oregano – 1 tbsp; or just throw some in there
- Chilli Powder – 3 tbsp; or as much as you want
- Tomato Paste – approx 15 oz?
- Olive Oil – 2 tbsp.
- Sour Cream
- Cheddar Cheese
- Diced Avocados
- Tortilla Chips
- In a large pan, heat oil over medium heat, add onion, garlic, red bell pepper, carrots, and cook for 3-5 minutes.
- Stir in tomato paste, add chopped tomatoes, oregano and cook for 5 minutes.
- Add the cooked mixture into your Crock-Pot.
- Top with remaining ingredients and give it all a good stir.
- Cover and cook on high for 4.5 hours, stirring once or twice partway through.
I assume the original recipe to be divine, as obviously that was my original intention because it sounded so delicious. But I’m pretty proud of what I ended up with!
As a side / explanation for why I used “less fresh” things than the original recipe – I’m currently going through a phase of attempting to empty out my pantry and refrigerator as much as possible before buying more food. Hence how this recipe got altered in the first place… I didn’t have lentils so I just told myself “the rest of the recipe sounds pretty doable with what I have, lets see how this goes”, which has been my dinner cooking motto as of late. Luckily this particular endeavor ended up going over really well – to the point that the leftovers barely lasted into the next day between the 3 people in my family eating multiple bowls for multiple meals as soon as I made it.
I would add, the quinoa did continue to expand once in the fridge and the next day it was much more akin to a chili texture than it had been the first night I made it. My picture doesn’t show the tortilla chips that we crushed up with it, but I would recommend adding them for a little variety in texture.
I hope you all enjoy! Let me know what alterations you might make to the recipe or how yours ended up if you make it any time soon!!