By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
Looking for an easy and inexpensive meal the family will love? This recipe is your answer! It includes pulp from your favorite veggie juices, quinoa and beans that add a ton of protein and fiber, and it makes a large dish so you’ll have leftovers all week long.
I like to soak my dry beans overnight in the slow cooker then drain, rinse and return to the slow cooker along with the other amazing plant ingredients below. I cook the quinoa separately in a rice cooker, but you can also use a pot, then add to the slow cooker as the chili is cooking.
This dinner meal makes for a great lunch the next day and my kids love when I send some warmed up in their thermos. Naturally gluten and dairy free too! A 16 oz. serving costs on about $.80-$1! That’s a lot of nutrition for just a little money!
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours, 30 minutes
Servings: 8 - 10