Slow Cooker Beef & 3 Bean Chili


Looking for a recipe for the superbowl tomorrow or perhaps a pot luck some other time? Then try this Slow Cooker Beef & 3 Bean Chili – sure to please a crowd. Don’t get me wrong, I love this recipe for a regular family meal, not to mention the leftovers freeze well for later. But next time you’re entertaining, by letting the slow cooker do the work, you’re free to take care of other odds and ends with your dinner party.

In fact, I even made this chili when we had people over for New Year’s Eve! Click here to check out the party and to see the yummy desserts I made that night.


The recipe has a straightforward ingredient list. Feel free to substitute your favorite beans.


To prepare, it’s as easy as browning some beef…


…and then mixing everything together in your slow cooker.


Roughly 8 hours later, you have a delicious bowl of piping hot chili.



Slow Cooker Beef & 3 Bean Chili

This slow cooker chili is a crowd pleasing recipe that is as easy as it is tasty. I especially like to use this recipe for entertaining because I do all the hard work on the main event early in the day and have my hands free to make corn muffins, dessert, or just take care of last minute details before my dinner guests arrive. This chili would also make a great recipe for any day of the week in your standard dinner rotation.


  • 1 pound ground beef
  • 2 15-ounce can of kidney beans, rinsed and drained
  • 2 15-ounce can of cannellini beans, rinsed and drained
  • 2 15-ounce can of black beans, rinsed and drained
  • 2 15-ounce can of stewed tomatoes
  • 2  15-ounce can of no salt added tomato sauce
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper


  1. Pre-heat a pan over medium heat and brown beef. Skim/drain oil.
  2. Combine all ingredients in a slow cooker and cook on Low heat for 8 hours. Note: You could probably do 4 hours on high, but I haven’t tested this out.
  3. Serve with corn bread and your preferred toppings (we like shredded cheese). Enjoy!

Looking for a lighter version? Try this Slow Cooker White Turkey or Chicken Chili (click for recipe).

Thank you slow cooker!


Serve chili with these easy and delicious corn muffins (click for recipe).

Southwest Quinoa Breakfast Bowl


I don’t know about you, but sometimes I feel like I eat the same thing over and over again. I mean, how many times can I eat a fried egg and toast, right? So, it’s nice to have some very-different things to try…like my latest and greatest…


…a quinoa breakfast bowl.


You’ll need cooked quinoa (it only takes about 20 minutes to make, so you could theoretically do it in the morning, but leftovers would work, too).


You’ll need kale. I mean…wouldn’t it be great to eat some veg first thing?


I could have cut it, but I decided to save a knife-clean up and just tear it.


I made a quick tahini sauce using some pantry ingredients.


The sauce was no-cook…just whisk together.


After a quick layering of ingredients, you have a beautiful, Southwest quinoa breakfast bowl to enjoy. Between the quinoa, beans and egg, this should be a very filling and protein-rich breakfast.


I have lots of ideas for some great variations, but feel free to tweak as you like. :)

Southwest Quinoa Breakfast Bowl
Prep time
Cook time
Total time
Inspired by the quinoa bowls at Cafe Gratitude
Note: This is more of a non-recipe than a recipe since you can use portions of your preference. Below are guidelines for what I used to make a single serving bowl.
Recipe type: Breakfast
Serves: 1
Quinoa Bowl Ingredients:
  • 1 egg
  • ½ cup cooked quinoa, re-warmed if needed
  • 3 leaves of tuscan kale, rinsed and torn into strips
  • ¼ cup black beans, rinsed and drained
  • ¼ tsp each cumin, paprika, chili powder
  • dash cayenne pepper
  • salt, pepper to taste
Tahini Sauce Ingredients:
  • 1 tbsp tahini
  • ½ – 1 tbsp water, depending on how thick you like the sauce
  • juice of half a lime (or you can sub a splash of red wine vinegar, about ½ tsp)
  • dash cumin, paprika, chili powder (use more or less depending on how strong you want the flavor)
  • dash cayenne pepper (use more or less depending on how spicy you want the flavor)
  • salt and pepper to taste
Quinoa Bowl Directions:
  1. Fry your egg to your liking, seasoning each side with salt and pepper to taste (a light sprinkling)
  2. Meanwhile, steam your kale for 2-3 minutes
  3. Meanwhile also, mix your quinoa with about 1 tbsp of sauce.
  4. And you’ll also want to mix your black beans with the cumin, paprika, chili powder, cayenne pepper, along with some salt and pepper and warm through either via the microwave or stovetop.
  5. Layer cooked kale in the bottom of a bowl. Top with the quinoa mixture. Top with the black bean mixture. Top with a fried egg. Drizzle additional sauce on top.
  6. Enjoy!
Tahini Sauce Directions:
  1. Combine ingredients in a small bowl.
  2. Whisk together.



I have a sweet quinoa breakfast bowl in the works, too! ;)

Portable Breakfast #5 – The Breakfast Burrito


This week on The Chic Life, I’ve been featuring breakfast you can take on-the-go. You can check out my previous posts one, two, three, and four.

One quick note I want to make is that you should only try breakfast on the go if it’s absolutely safe for you to do so. The breakfasts I’ve prepared this week are easy to eat without needing much hands-on time so you can drive safely. But you could also enjoy them walking, taking public transportation or otherwise not at your house. Breakfast on the go is only a good idea if you can do it safely.

So…I’ve saved one of the best for last…

Portable Breakfast #5 – The Breakfast Burrito

The breakfast burrito has the potential to be the messiest portable breakfast of the group, but if prepared properly, it can be quite neat. The nice thing about the breakfast burrito is that like many of the other breakfasts featured this week, it is highly customizable. You can put almost anything in the tortilla and call it breakfast.

There are a few things I shoot for in my breakfast burrito:

  • Eggs
  • Cheese
  • Veggies
  • And I really like to add beans, usually


Today, I was running a bit late for work, so I had to forego the avocado I was planning to slice up and stick in my burrito. Oh well…busy or not, I was happy to have something to eat for breakfast. This was certainly a step above the days when I was “too busy to eat breakfast” ever and consistently skipped breakfast.


Step 1: Scramble eggs (or tofu)

Be sure to season eggs with salt and pepper. Meanwhile, heat up your tortilla according to package instructions.

Brownie points for using local, cage-free, organic eggs.


Step 2: Add cooked egg to warm tortilla.


Step 3: Add other ingredients

Today I kept it simple with some black beans I rinsed, drained, and microwaved to heat up. Like I said, I wanted to add avocado, but simply didn’t have time. When you’re pressed for time in the morning, sometimes you have to know when to let some things go.

Note: I also think bell peppers or jalapenos would be fabulous in this.


Step 4: Fold up the breakfast burrito

Tuck the bottom edge up.


Tuck the top edge down.

By tucking in the top and bottom, it will make it easier to keep this meal neat.


Tuck in one side.


Then, tuck in the other.


There, you have a breakfast burrito!


Wrap your burrito in aluminum foil. Try to not wrap it up too much or too tightly. You want to be able to easily access it when you’re trying to enjoy your breakfast burrito on the go.


Step 5: Enjoy!

And you’re ready for the day!

Today, I actually had good luck with traffic and got stuck at fairly few stoplights. This was good for my commute time, but bad for eating on the go. It seemed dangerous to try to eat the burrito in the car while I was doing heavy maneuvering. So, I decided to wait till I got to my office to crack open my burrito. Safety first people!


TGIF btw! I had dinner with some friends tonight and decided to enjoy the dinner instead of worrying about photos. Great way to start the weekend!


Need a baking/kitchen project for the weekend? I suggest chocolate chip cookie dough balls. You know you want sooome! ;)

Reader question: Do you eat in the car?

Southwest Quinoa Veggie Burgers Recipe (Vegan)


Finally! I have a quick minute to type up my uber-yummy Southwest Quinoa Veggie Burgers Recipe (Vegan) (the ones I made for that cookout awhile back) recipe for you!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Ready for a veggie burger that won’t crumble apart on you? Ready for a veggie burger full of flavor? I’ve got the perfect recipe…Southwest Quinoa Veggie Burgers Recipe (Vegan).

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe uses cooked quinoa. So, you can either use leftover quinoa or cook some for this recipe. It’s fast and easy.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe also uses lots of yummy fresh veg!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And this recipe also uses a micro-baked potato, which is easy to make…

Micro-Baked Potato Directions:

  • wash potato
  • pierce skin in several places
  • loosely wrap with paper towel
  • microwave 5-7 minutes, till a fork easily pierces through and center is tender

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

After your prep (quinoa, veg, potato), you’re pretty much just a whirl away in the food processor.

I like this Southwest Quinoa Veggie Burgers Recipe (Vegan) because you can easily prep it ahead. If you’re entertaining, you can make the burger mixture in the morning or the day before. Day-of, you just have to form patties and bake away.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Baking is only the main cooking method. If you’re grilling out, follow the baking directions for cooking and re-heat the veggie quinoa burgers on the grill.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Get some fresh vegetables prepped for toppings. I used organic romaine and heirloom tomatoes from my garden.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Serve on buns or not – your choice.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And see! No crumbles!

Reasons you should try this Southwest Quinoa Veggie Burgers Recipe (Vegan):

  • full flavor
  • no-crumbling factor
  • vegan
  • gluten-free if you use GF bread crumbs
  • a prep-ahead recipe so you can enjoy your guests if you’re entertaining
  • re-heats nicely and makes great leftovers


Southwest Quinoa Veggie Burgers Recipe (Vegan)
Prep time
Cook time
Total time
Here’s a delicious quinoa veggie burger recipe that is crumble-free and easy to make! Dried spices help zest up this Southwest Quinoa Veggie Burgers Recipe.
*Vegan* *Gluten-Free if you use GF bread crumbs*
makes 10-12 medium sized patties
Serves: 6
  • 1 dry cup red quinoa, rinsed & cooked
  • 1 cup dry bread crumbs
  • 1 15 ounce black beans, rinsed
  • 1 medium potato, cooked & removed from skin – you can micro-bake it (see above for directions)
  • ½ onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp chili powder
  • dash cayenne (add more or less depending on how spicy you want your burgers)
  1. Combine black beans, potato, onion, bell pepper, garlic, salt, cumin, paprika, chili powder, and cayenne in a food processor. Pulse till vegetables are chopped finely and contents are mixed.
  2. Add bread crumbs and pulse till mixed well.
  3. Add quinoa and pulse till mixed well.
  4. Move mixture to a bowl and let rest in the refrigerator for at least 1 hour (this will help the mixture to set and make it easier to form into patties. You can prep your recipe up to this point ahead of time if you’re entertaining and move on to the next step when you’re ready to cook)
  5. When ready to cook, pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. Form the veggie burger mixture into patties (or balls) and place on the prepped baking sheet.
  7. Bake 18-22 minutes, till burgers are lightly browned on top (note: if you’re entertaining, you can also cook the burgers ahead of time and re-heat them on the grill)
  8. Serve with toppings and enjoy!
Tip: Freeze the leftovers for an easy meal later!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Enjoy these delicious quinoa veggie burgers!


You may also like these other quinoa recipes:


Be sure to share this recipe on Pinterest, twitter, or Facebook if you liked this post! Thanks for reading!

Southwestern Quinoa Salad Recipe


Happy Monday friends!




I was running later than I would have liked today, so I made breakfast quick so I could spend time prepping lunch: coffee, Power Toast (spelt bread, Barney Butter, pepitas, hemp seeds, and ground flaxseed).


I can’t remember at the moment if I told you but I sort of twisted my ankle last night leaving the dinner party. I stepped on a curb wrong and though it didn’t hurt immediately, I knew I needed to take it easy. :(

So, though I really wanted to go for my usual double-header workout tonight, I decided to play it safe by:

  • wearing flats to work
  • skipping my workout
  • and trying to eat anti-inflammatory foods
  • RICE would probably be a good idea, but since I don’t have a laptop, the Elevation part is going to be a challenge. I should probably try some ice next

Stupid ankle. I googled sprained ankles and I don’t think it’s anything serious (I was barely a level 1 on the article of 3 levels of sprained ankles I found), but I also believe that you should try to take things easy so you don’t make a non-situation turn into a problem. Better to be overly cautious IMO.

Speaking of anti-inflammatory foods, here are the top foods I googled:

  • ginger
  • garlic
  • green tea
  • turmeric
  • blueberries
  • cherries
  • curciferous vegetables
  • salads – dark green lettuce, spinach, tomatoes
  • salmon
  • grass fed beef and other animal foods
  • olive oil
  • kelp – also kombu, wakame, nori, arame
  • papaya
  • sweet potato

Kath had a great post today on anti-inflammatory foods if you want some more tips.

Today’s eats were very snacky…I really kind of grazed all day.


For Starbucks Monday, I grabbed a tall vanilla soy latte.


For lunch, I brought a big green salad of organic veggies: baby spinach, romaine, cherry tomatoes, sunflower seeds, hemp seeds, and sun-dried tomato vinaigrette.


I also brought a small sweet potato with some Earth Balance and brown sugar in another container.

A couple knife-pokes and a trip to the microwave later and you have…


Sweet potato with brown sugar!


I also had some honey lemon green tea (a sample from my cube-mate’s new tea) – with sugar.


1000 Layer Cracker (from Tj’s)


One of those organic minneolas from yesterday’s grocery trip.



Cherry Pie Larabar towards the end of the day.


For a post-work snack, I had a 3/4 cup scoop of my Vega Vanilla Chai Whole Health Optimizer…I figured maybe the boost of nutrition would help my ankle?



I also had some Galaxy Granola with blueberries and vanilla almond milk.

While I waited for my friends to call about our girls’ dinner out, I prepped some food for lunch tomorrow. I experimented with a new recipe.


Organic black beans, all nice and rinsed.


I placed mine on a paper-towel lined plate to help them dry off.


Quiona, frozen organic sweet corn, black beans.


Organic lime zest.


Organic limes.


The zest looked so pretty in the olive oil.


All mixed up and ready to dress.


Ta-dah!!! The finished product. Even hubby liked it. This Southwestern Quinoa salad would make a great vegetarian or vegan meal or side dish. Perfect to take to work or a pot luck or cookout.

Southwestern Quinoa Salad Recipe


  • 1 cup dry, uncooked quinoa
  • 2 cups water
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, seeded, chopped
  • 1 jalapeno, seeds, minced
  • 3 tbsp chopped, fresh cilantro
  • 2 limes, zested and juiced
  • 1/3 cup extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • heavy dash garlic powder
  • dash cayenne pepper


  1. Cook quinoa. Rinse quinoa and combine with water in a medium pot. Bring to a boil and simmer on low till water absorbed and quinoa is tender, about 20 minutes. Stir occasionally. I used a non-stick pan so it wouldn’t stick to the bottom. Reserve 1 cup of quinoa (I reserved 1 cup so I could use it in another recipe. It would probably be fine to just add all the quinoa to this recipe if you didn’t have another way to use the reserved quinoa, but I encourage you to try it as a breakfast hot cereal – check out tomorrow’s post for details on how to morph it). Set aside to cool.
  2. In a large bowl (preferably with a lid) place cooled, cooked quinoa, beans, bell pepper, corn, jalapeno, and cilantro and mix gently to combine.
  3. In a small bowl combine lime zest, lime juice, extra virgin olive oil, salt, pepper, cumin, chili powder, garlic powder, and cayenne papper. Whisk to combine (like you would for a dressing).
  4. Pour dressing over the quinoa mixture and stir to combine.
  5. Cover and refrigerate for at least an hour before serving, to allow flavors to combine.
  6. Enjoy!

By the time I was done prepping lunch, it was time to meet my friends, Kat and Megan, for dinner. I brought them a sample and they approved. :)


I was pretty boring tonight and had a couple bites of Kat’s edamame, a small salad with ginger dressing, and miso soup.


Plus, I had a Cali roll and asparagus roll. I thought about getting a big veggie stir fry since lots of veggies seem anti-inflammatory, but then I got the sushi for the sea veggies instead. I also ate all of my pickled ginger tonight! :lol:

No dessert for me tonight, but boy do I wish I had a couple of these to nosh on!




Check out my article on Easy Ways to Go Green for Earth Day 2010.

I have a yummy breakfast planned with quinoa! Can’t wait! :)

What’s your favorite way to eat quinoa?

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