I’ve come across a great slow cooker recipe that’s easy to make when you’re traveling in the RV or ideal to make ahead and take across the border to reheat on the road! It’s gluten-free and vegan.
I’ve been following Beth on Tasty Yummies for at least a couple of years now. Her blog has been a constant source of good gluten-free recipes. This Slow Cooker Quinoa Chili is easy to make in the RV because you can just chop everything up and toss it into the pot. You can let it simmer while you’re out sightseeing for the day with your tow vehicle or on foot. I’ve even heard of people who cook with their slow cookers in their motorhome while they’re traveling on the road. I wouldn’t do that with the trailer.
This is also an ideal recipe to take across the border from Canada into the US. Because we’re usually in a hurry to get to our destination (our kids and grandchild!), we like to get in as many hours on the road as we can. It’s handy to have prepared food that we can eat at a quick stop in a rest area. This chili could be quickly reheated for just such a meal. I have a hard time coming up with a source of protein for these meals, as we don’t bring meat across the border. We would have to declare it and possibly give it up! This chili is perfect because it’s a great source of protein without meat!
The chipotle peppers add a nice smokey flavour to the chili, but if you need your food to be gluten-free, make sure that your chipotle peppers don’t have any wheat in them. Some canned ones do. I omitted the red pepper flakes and used only two chipotle peppers when I made this. I don’t like a lot of heat in my food, and I still found it plenty spicy. So, if you’re like me, just take it easy on the chili peppers! However, that said, I quite like this with the Chili Lime Avocado Cream on top. It will become a regular on my travel menu!