Slow Cooker Green Enchilada Chili with Corn and Quinoa

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I was cleaning out my pantry and made this simple and delicious chili in just minutes.  I love the sweetness of the corn, and the little crunch from the quinoa in this mix.  Feel free to add tomatoes, potatoes, or any veggies you like to this.

Yield: 4 quarts

Ingredients: 

2 cans chili beans

1 can black beans

1 can pinto beans

1  can of green enchilada sauce

1 cup of quinoa, cooked

1 cup of frozen corn

Preparation:

In a medium pot heat water to boiling and cook quinoa 15-20 minutes,or until the curls have opened. Strain, and run under cold water, and set aside.

On the stove or in a crock pot, Add all the beans, corn, enchilada sauce, and stir in the quinoa. On the stove heat to medium high and cook 20-30 minutes, stirring occasionally. In the crock pot heat on low for 4 hours.

Let me know what you think in the comments below and happy cooking!

xoxo- Julie