How to make it

  • In large, deep saucepan, heat oil over medium. Add onions and garlic until translucent.
  • Add ground meat and break up in pan. Sear the meat.
  • When ready put ingredients into a large slow cooker.
  • Add tomatoes with juices and stock.
  • Add celery, carrots and bell pepper.
  • Add chili powder and chipotle paste. (I like to add some of the sauce for that extra kick)
  • Add quinoa, beans and corn.
  • Cut the stem end off the Jalapeno and remove the seeds. Then carefully slice slits diagonally into the pepper to let it breathe and stay intact.
  • Stir until all ingredients are mixed.
  • Season to taste with sea salt (optional) and pepper.
  • Let sit for at least 8 hours. I prefer at least 10 hours to let the flavours fuse entirely and allows the chili to thicken up.

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