I found the original recipe on Pinterest. I didn’t need to make such a big pot, so I halved it & made a few tweaks. You can find the original recipe here: http://queenbeecoupons.com/crock-pot-slow-cooker-quinoa-chicken-chili-recipe/
This recipe would be really easy to make vegan. Eliminate the chicken & use veggie broth.
1 boneless skinless chicken breast
1 can chicken broth
8 oz tomato sauce
10 oz Rotel tomatoes
1 can black beans, rinsed & drained
3/4 cup frozen corn
2 cloves garlic, minced
1/2 cup quinoa
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon red pepper
Put everything in your crock pot. Cook on low for about 6 hours. Remove chicken, shred, & return to crock pot.
Serve with shredded cheese & guacamole.
1 ripe avacado, peeled, seeded, & sliced
1 roma tomato, chopped
1 large or 2 small cloves of garlic, minced
2 tablespoons lemon juice
salt, to taste
onion powder, to taste
Put ingredients in food processor & blend until smooth.