Warming Quinoa Chili!

My good friend Ashley recently posted pictures of some Quinoa Chili that she had thrown together in her crock pot. Her picture looked so yummy, and with Autumn coming in like a lion this year, our house was in need of something hearty and warm to eat - So I asked her how she made it :) Here is her recipe, with a few additions of my own.

Quinoa Chili...mmmmm

2 tbsp EVOO
2 cups dried mixed beans (or two cans drained and rinsed kidney beans or whatever kind you fancy)
1 cup dry quinoa
2 sweet potatoes peeled and cut into chunks
1 large onion chopped
1 large zucchini cut into cubes
2 celery stalks chopped
3 cloves fresh garlic minced
1 cup chopped mushrooms
1/2 cup frozen corn
4 cups veggie stock
4 cups tomato sauce, or 2 cans diced tomatoes
1 13oz can of tomato paste
Chili seasoning to taste (I used 3 tablespoons)
Salt and pepper to taste

If using dried beans, soak them for 12-24 hours in advance (until soft or sprouted)

In a large pot, on med-high heat, add your EVOO, diced onions, minced garlic and chili seasoning - sweat your aromatics for 5 min or until they become fragrant. Do not over cook them.
Add your veggie stock, tomato sauce, tomato paste, beans, quinoa, and all of your veggies. Simmer covered on med-low heat for 4-5 hours, stirring occasionally. Simmer on low heat for an additional hour, stirring occasionally. Add salt and pepper to taste.

This can also be made in a slow cooker - cooked on high for 3 hours; then low for 12 hours.

Garnish with some grated sharp cheddar, and serve with buttered crusty French bread.
Even meat-lovers will love this Chili!

I finished this meal off with an amazing apple pie for dessert - recipe taken from The Pioneer Woman blog.. it's like an apple-crisp tart.. it's delicious! Check it out :)