Quinoa Chili and Whole Wheat Flatbread

Quinoa Chili & Whole Wheat Flatbread
Daniel Fast friendly

Veggies Galore for this Chili concoction
Quinoa Chili, Whole Wheat Flatbread, and some sliced cucumer

Even though it is technically Winter in the Southeast of Georgia, the weather of late has been more like Spring.  Nonetheless, IT IS Winter, and that’s when we bring out the trusty old crockpot for those wintertime slow cook meals.  Remember, even on the range or in the Big Green Egg, I’m a “low and slow” cook.

This recipe uses Quinoa seeds and lots of different legumes, and such.  Easy, Peasy, crock pot recipe, with lots of flavor.  And… KEEN-wah is high in fiber and high-quality protein.  One cup of quinoa has 14 grams of protein and 6 grams of fiber!

While leavened bread isn’t permitted on the Daniel Fast, I’m throwing in an unleavened skillet bread made with whole wheat flour!

Don’t get caught up in the number of ingredients.  They just add to the flavor, and crock pot cooking is Sooooo easy.  Just mix it all in and forget it for 6-8 hours!  What could be simpler.  Since it’s that easy, I’m just going to give you the list of ingredients.  Put it all in, mix it up and come back after work.  Dinner’s on!  Except for the bread, which is also quick and easy.

Ingredients for the Quinoa Chili

1 cup Dried Quinoa seeds
1 Medium sized onion, diced
7 cloves of garlic, minced
1 tsp cumin
½ tsp onion Powder
½ tsp garlic powder
1 tsp oregano
2 tbsp chili powder
½ - 1 tsp salt (to taste)
1 can red kidney beans, drained
1 can black beans, drained
1 can fire roasted diced tomatoes
1 6 oz. can tomato paste
1 medium sweet potato, diced
5 cups organic vegetable broth*

I would recommend pre-cooking the diced potato and the diced onion.  Makes for a less ‘crunchy’ chili.  Then, just combine everything into the crock pot, stir it up, and leave it.
5 hours or so on high, 6-8 hours on low.

*If you’re making this chili as chili to enjoy, packaged organic vegetable broth is all you need above.  If you are doing the Daniel Fast, then you have some decisions to make, below:

I’ve searched around and technically, don’t find a packaged vegetable broth that actually qualifies, as they all contain some form of sugar, but that’s a personal call.  If you’re trying to follow the fast to the interpretations, I’d say make your own broth.  Otherwise, just try to live to the fast as much as you personally think you can.  If you want to make your own broth for the Daniel Fast, I’ll include a recipe below, after the bread.

Let’s not lose sight of the fact that the reason for the fast is to show sacrifice, and concentrate on your relationship with your maker, not in eating “exactly” what you think Daniel ate.  As a matter of record, I’ve seen all sorts of interpretations.

For example, most say no sugars, but ANY fruit is acceptable.  One large banana contains 17 grams of sugar, so I’ll take my oatmeal with banana!!!  Other high sugar “acceptable” fruits, Highest to lesser:  Figs, Grapes, Mangos, Pomegranates, Cherries, THEN bananas.

Recipe for Whole Wheat flatbread

Mixing, kneading, and into the hot skillet.

3 cups white whole wheat flour
¼ cup olive oil
1 tsp salt
2/3 cup warm water
Optional Pinch of your favorite herbs (basil, oregano, rosemary, etc.)
            (most ‘Italian herb blends’ are acceptable.  Just check the label)


Add the salt to the warm water and stir it to dissolve.
Add the olive oil to the salt water and stir.
Add the whole wheat flour and work it with a fork until the moisture is consumed into the flour.
Knead with your hands for roughly 4 minutes.
Cut the dough into 8 equal pieces and roll each of the pieces into a VERY thin sheet.
Heat in a non-stick pan over medium heat for 2-3 minutes per side.  You shouldn’t need any oil with a non-stick pan.
Let them cool and you’re ready to serve!
Will keep several days in an airtight container.

Beautiful and VERY tasty!

OPTIONAL Homemade Vegetable Broth


1 tablespoon olive oil

*1 large onion

*3 stalks celery

*2 large carrots

*1 bunch green onions

*6-10 cloves garlic, minced

1 tsp salt

*2 bay leaves

*3-5 sprigs parsley

*1 cup mushrooms

*1 eggplant, cut up

*4 cobs corn

*2 bell peppers

*1 cup peas, still in the pod

*3 sprigs fresh basil

*3 unpeeled, cut up potatoes

3 quarts water

*Pick and choose from the items marked with an asterisk.  You DO NOT need them all.  Pick maybe 4-5.  Or choose other veggies, spices you like/have on hand.


Heat oil in a large soup or stock pot.  Cook all ‘hard’ veggies over medium high heat for 5 minutes or so, stirring frequently.

Add salt and water and bring to a boil. Lower the heat to simmer for at least 30 minutes with the lid off of the pot.  Strain liquid and discard vegetables.

All done!  If you don’t need it all now, it keeps well for extended periods in the fridge.


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