Author Topic: Red bean and quinoa chili (vegan)  (Read 1816 times)

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Offline Rebecca

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Red bean and quinoa chili (vegan)
« on: June 15, 2016, 02:14:57 pm »
My lunch every day + 3 bags of precut apples (more laziness)

Cheap, lazy, easy to make, takes about 20 mins to throw it together and makes over 2 weeks of lunches.


    300g quinoa
    200g tomato puree
    700ml water
    4 x 400g cans red kidney beans
    4 x 400g cans chopped tomatoes
    1 x 500g bag of frozen diced onions
    1 x 500g bag of frozen sliced mixed peppers
    1 x 500g bag of frozen sliced mushrooms
    2 tbsp vegetable bouillon
    4 tbsp olive oil
    2 tbsp lemon or lime juice
    2 tbsp agave nectar
    4 tsp ground cumin
    4 tsp dried oregano
    2 tsp garlic powder
    2 tsp mild chili powder
    2 tsp smoked paprika
    2 tsp crushed chilies
    1 tsp sea salt
    1 tsp ground black pepper
    2 bay leafs


    Add all ingredients to the slow cooker.
    Cover and cook 8-10 hours on low (or 4-5 hours on high).
    Remove bay leafs and stir well before serving.
    Serves 15 - Bagged and frozen in 400g bags

Approx Nutritional Data (per 400g serving)
Calories 184
Protein 9.4g
Carbs 24.3g
Fat 3.9g