We all know whats it's like when autumn hits and you feel like busting out the crock pot, wrapping yourself in a scarf or putting on your leg warmers under your hunter boots.
Well I've pulled out the crock pot for a season of warm meals that are not only good for the soul but also good for your health!!
Did you know that the beans in a chili are packed with protein & high in fiber both of which help the body function properly in many ways?! This dish is made up tones of special ingredients your body needs from vital nutrients.
Vitamin C, Biotin, Vitamin A, B's, Folate & Antioxidants, not to mention it's full of protein and has healthy sources of carbohydrates! You can't go wrong chillin with some chili on a beautiful fall evening! so here's the recipe I tried this week!
Ingredients
4 chicken breasts or 1lb of lean chicken.
a vegan option would be to leave out the chicken and ad chick peas and edamame for the added protein
3 Roma tomatoes chopped
1/2 Zucchini diced
1/2Cup Red Onion diced
1 Can mixed Lentils & Beans, rinsed & drained
½ Cup. (8 oz.) Frozen Corn
1 Tbsp Chili Powder
1 tsp Cinnamon
½ Tbsp Minced Garlic
½ tsp Turmeric
¼ tsp Cayenne
¼ tsp Himalayan Pink Salt
to taste cracked pepper
2 cups dry Brown Rice or Quinoa
8 oz. shredded cheddar
1 Avocado sliced
Instructions
Add everything except ½ of the Quinoa, and the cheese, to the slow cooker along with ¼ cup of Organic Broth (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 4 hrs.
Near the end of the cooking time, cook the two cups of Quinoa according to the package directions. Fluff with a fork before serving.
After 4 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build your serving bowls by placing quinoa on the bottom, then the Chili mix, shredded cheese or sliced avocado:)
Serve 1 Cup of Chili over 1/2 Cup Quinoa or Rice