My crock pot is my best friend for making easy, healthy meals on busy days.
I love that I can assemble the ingredients early in the day and come home to a hot meal ready – especially on days that I work.
Soups are one of my favorite meals especially during the colder weather. Plus leftover soup is always good to heat up for a quick lunch. I’m all about that!
I am always looking for new crock pot recipes to try. I recently tried this Crockpot Taco Chili recipe and my family really liked it. Well, everyone except my daughter who doesn’t like chili beans. 🙂
Crock Pot Taco Quinoa Chili
- 1 1/2 pounds ground meat (lean beef, turkey or venison)
- 1 small onion, finely chopped (optional)
- 1 pkg taco seasoning
- 1 – 14.5 oz can diced tomatoes
- 1 – 14.5 oz can diced tomatoes with chilies (regular or mild)
- 1 – 14.5 oz can tomato sauce
- 1 can low sodium chicken broth (could use water)
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 can chili beans, rinsed and drained
- 3/4 cup quinoa, rinsed and drained (I used a quinoa & wild rice mix)
1. Brown the ground meat with onion in a skillet. Drain off any fat & add the taco seasoning to the meat. Add a little water to the skillet & simmer together for 5 minutes.
2. Place the meat in a crock pot or slow cooker and then add the remaining ingredients. Stir well.
3. Cook on low for about 4 – 6 hours.
Great served with cheese, sour cream, and/or tortilla chips.
Recipe slightly adapted from Lynn’s Kitchen Adventures