Slow cookers are convenient for busy people. Fill it up in the morning and come home to a hot, ready, delicious meal.

Advantages to using a Crock Pot

Longer cooking time adds more flavor and yields higher nutrient content.
It’s rare to burn or scorch foods in a slow cooker.
Saves on a lot of dish washing several pots and pans to create a meal.
A crock pot uses a lot less energy that the stove top or oven.
It reduces our consumption of processed, packaged foods that are void of much nutrition and full of a variety of chemicals.

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This recipe for Mexican Chili is not only very in-expensive, but loaded with nutrition. As an example:

Black beans have few calories and no sugar but they do have fiber and protein. They have very little fat, and most of the fat is polyunsaturated. They are also loaded with both Omega 3 and 6. Additionally, black beans are an excellent source of folate, manganese, magnesium, and thiamin.

Bell peppers are loaded with various vitamins and minerals. And example would be 1 medium sized red bell pepper had 169% of the RDA for Vit. C. They also contain Vitamins B6, K, E, and A. Plus, minerals such as Potassium and Folate.

Onions and Garlic are each a powerhouse of nutrients that boost the immune system plus so much more.

So… let’s get to it……..

Crock-pot Mexican Chili

Ingredients:
1 Tbsp coconut oil, or extra-virgin olive oil
1 lb. ground chicken (or turkey)
1 sweet onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
(optional) 1 diced Jalapeno pepper
3 celery stalks, diced
2 cloves of garlic, diced

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1 cup uncooked Quinoa
2 cups organic low sodium chicken or veggie broth
15-ounces black beans – drain and rinse
15-ounce organic diced tomatoes
1 cup organic corn – fresh or frozen
2 Tbsps chili powder
1 Tbsp ground cumin
1 Tbsp sage
1/2 cup shredded cheese of your choice, divided

Instructions:
Heat the oil in a large skillet over medium high.
Add the chicken, chili powder, sage and ground cumin
Cook and stir until meat is no longer pink
Put the meat mixture into the crock pot
Add in the quinoa , beans, corn, bell peppers, celery, onion, garlic and tomatoes.

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Season with sea salt and pepper
Pour in the broth, then stir to combine.
NOTE: Add more broth to your desired consistency.
Cover and cook on HIGH for 2-3 hours or LOW for 5-6 hours, until the liquid is absorbed and the quinoa is tender.
Remove the lid and stir in most of the shredded cheese and sprinkle some of it on top.
Cover and cook on HIGH until the cheese melts, about 10 to 15 minutes.

Makes about 4-5 servings……. Enjoy

You can grab a print out of this recipe in the Library.