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This slow cooker vegetarian chili combines beans and quinoa for a high-protein plant-based meal. Easy to make, packed with flavor and you'll never miss the meat!


Ingredients


  • 1 large onion, peeled and chopped
  • 1 poblano pepper, seeded and diced
  • 1 red bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 (28 oz) can Fire Roasted diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 (15 oz) cans chili beans
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon coriander
  • 1 - 2 teaspoons salt more or less to taste
  • 1/2 teaspoon chili flakes more or less to taste
  • 1/3 cup quinoa (any variety)
  • 3 cups vegetable broth or water

Instructions


  1. Add all ingredients to a slow cooker, minus the quinoa, and turn on high. After 2 - 3 hours, turn the crock pot down to low and keep covered for another 4 - 6 hours. (Alternately, you could just leave the slow cooker on low for 8 hours).
  2. Before you're ready to serve, remove the lid and turn back to high for another 30 minutes.
  3. Stir in the quinoa, taste and adjust seasonings, and serve.

Recipe Notes

Recipe Notes gluten-free | dairy-free | vegan


This article and recipe adapted from this site

easytorecipes1.blogspot.com
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