FJIMG_20180228_073233.jpg

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. I personally don’t eat a lot of meat so I made this vegan/ vegetarian.  Feel free to add shredded pork or chicken, extra veggies, or potatoes and make it your own.

Ingredients:

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

Preparation:

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!

What kinds of chili do you like to make? Would you like to see more recipes like this one? Let me know in the comments below and happy cooking! 

xoxo- Julie