Yesterday got a gloomy start with high winds and dark skies, so of course I woke up with a stuffy nose. On days when I just want to sip tea and stay in my robe my family still needs to eat and as much as I would love to tell the kiddos to fend for themselves I’d rather not have to deal with the disaster in the kitchen that would follow. The crock pot is a magical invention that allows moms with the sniffles to make amazing meals while laying on the couch watching teen mom, don’t judge me I know you’ve watched it too.
I wanted to make something warm and filling and also something with a lot of leftovers just in case the sniffles turned into the plague. Chili is always a hit with the whole family and there are literally dozens of ways to make it. I have made beet chili, simple turkey chili and now my favorite- southwestern quinoa chili. This chili is not only healthy its super filling and is even better the next day. Try it in your eggs for breakfast, yum!
I hope you enjoy this yummy quinoa chili with cheesy polenta, top with avocado , cilantro and sour cream if you like and freeze any extra for a quick rainy day meal!
What you need
- 1 lb ground turkey, swap for firm tofu to make it vegan!
- 2 cans of organic black beans
- 1.5 c corn, either fresh off the cob or frozen
- 1/2 c quinoa
- 1/2 c amaranth
- 5 cloves of garlic
- 2 yellow onions
- 1/4 c chili powder
- 4 tbsp cumin
- 1 tsp cayenne
- 3 8oz cans of organic tomato sauce, no herbs or spices added
- 1 C polenta
- 1/2 c mozzarella shredded
- salt to taste
- cilantro, lime, avocado and sour cream to top, all optional
How to make it
- In a pan brown turkey
- add onions and cook just a little
- add to crock pot on med/high (mine is from the 70’s and only has high and low settings, I put it on high)
- add beans, garlic spices, tomato sauce, corn, quinoa and amaranth
- cook for 4 hours
- in a pan cook polenta (3 parts liquid to 1 part polenta) , add cheese and mix until melted, salt to taste.
- Layer chili on top of polenta and add toppings.