Slow Cooker High Protein High Fiber Vegetarian Chili

Name: Slow Cooker High Protein High Fiber Vegetarian Chili
Total time: 16200 s
Yield: 6 servings
Cuisine: American
Ingredients: 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

Dwayne Stafford @cook_3279031

Awesome healthy food for a cold day!!!

Dwayne Stafford @cook_3279031

Awesome healthy food for a cold day!!!

Saved

Ingredients

4 hours 30 mins

6 servings

1 cupOrganic Quinoa
1 largeWhite Onion, Chopped
2Green Bell Pepper, Chopped
5Carrots, peeled and chopped
2 can(14.5 oz) Organic Diced tomatoes, undrained
1 can(15 oz) black beans, drained and rinsed
1 can15 oz Chickpeas, drained and rised
2 1/4 cupOrganic Vegetable Broth
1 tspGround Cayenne pepper
1 tspChipotle powder
1 tspGround Black Pepper
1 1/2 tspground cumin
1 1/2 tbspIndian Paprika
1 tspground ginger

Saved

Steps

4 hours 30 mins

1

Heat 2 tbsp olive oil in a skillet over medium high heat. Add Onions, Bell Peppers, Carrots and sauté for 10 minutes.
2

Add Cayenne powder, cumin, black pepper, chipotle powder, ginger, Indian Paprika, stir in for 3 minutes.
3

In slow cooker, add diced tomatoes, black beans, chickpeas, 1 cup Quinoa and 2 cups of vegetable broth. Stir to combine.
4

Add sautéed Vegetables to slow cooker and cook on high for 3 hours.
5

Reduce slow cooker to warm and place 2 cups of chili into a blender or food processor and puree for 1 minute until smooth.
6

return puree to slow cooker and stir in to combine.
7

Optional ::: garnish with Parsley flakes and serve