Warm Vegetarian Red Chili

Ever since I got back from my Santa Fe road trip I’ve been missing those flavors! , I’ve been on a Mexican food kick, and this is so easy and delicious. It’s budget friendly, and perfect when you’re short on time in the morning.


1 can black beans, drained

1 can diced tomatoes

1 large can of hominy, drained

1 large can of red enchilada sauce

1 can pinto beans, drained

1 cup quinoa, cooked


red enchilada chili

For this I already had some quinoa pre cooked and portioned in my freezer. Feel free to add any grain you like. For quinoa just boil a small pot of water, add the quinoa and let cook for 15-20 minutes on medium high. Drain and toss in the crock pot/slow cooker.

Add the black beans, diced tomatoes, hominy, red enchilada sauce, and pinto beans. Stir and let cook on low 6-8 hours or on high for 4-6 and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

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