You may also like
Categories:
quinoa white onion green bell pepper carrots tomatoes black beans chickpeas vegetable broth ground cayenne pepper ground black pepper ground cumin paprika ground ginger
Viewed: 71 - Published at: 8 years agoIngredients
- 1 cup Organic Quinoa
- 1 large White Onion, Chopped
- 2 Green Bell Pepper, Chopped
- 5 Carrots, peeled and chopped
- 2 can (14.5 oz) Organic Diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can 15 oz Chickpeas, drained and rised
- 2 1/4 cup Organic Vegetable Broth
- 1 tsp Ground Cayenne pepper
- 1 tsp Chipotle powder
- 1 tsp Ground Black Pepper
- 1 1/2 tsp ground cumin
- 1 1/2 tbsp Indian Paprika
- 1 tsp ground ginger
Method
- Heat 2 tbsp olive oil in a skillet over medium high heat.
- Add Onions, Bell Peppers, Carrots and saute for 10 minutes.
- Add Cayenne powder, cumin, black pepper, chipotle powder, ginger, Indian Paprika, stir in for 3 minutes.
- In slow cooker, add diced tomatoes, black beans, chickpeas, 1 cup Quinoa and 2 cups of vegetable broth.
- Stir to combine.
- Add sauteed Vegetables to slow cooker and cook on high for 3 hours.
- Reduce slow cooker to warm and place 2 cups of chili into a blender or food processor and puree for 1 minute until smooth.
- return puree to slow cooker and stir in to combine.
- Optional ::: garnish with Parsley flakes and serve
