I just love coming home to a house that smells delicious only to find a hot meal all ready to go, slow cookers rock my winter! And sure I did all the work in the morning, but still a meal that is hot and ready when we are is good stuff. I made this chili to use up some left overs from my new favourite red pepper quinoa which I made again the other night. I also keep staring at the last 4 little pumpkins in my pantry that need to be eaten… thus this pumpkin quinoa chili. Full of black beans, carrots, tomatoes, and smoky herbs topped with creamy feta cheese and some bright cilantro, all of this made for a perfect winter weekday meal.
Ohhh and the adorable new cloth napkins made our meal seem a little fancier than usual, I was so thrilled to receive my birthday present (to myself) last week from Oh Little Rabbit, a sweet print shop in the US, where they make the cutest printed organic cotton stuff. I got a whack of lovely napkins, which I am enjoying matching to my meals and table settings. You’ll see more soon… as I have been getting a little bored with my counter top / table top blog photo backdrops!
But back to the meal at hand… you could make this lovely red pepper quinoa dish first (a double batch) and use up the rest in this chili recipe, or you could just add the flavours and uncooked quinoa into the slow cooker and I’m sure the results will be just fine! either way here is what else you will need to jazz up some root cellar squash…
eating with S.O.L.E. 