Slow Cooker Vegetarian Quinoa Chili Recipe
Makes 12, 1 cup servings
For first 5-6 hours:
1.5 pounds dried small red beans, soaked overnight
1-28 ounce can tomatoes
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
6 cups hot water
For last 30 minutes:
1 pound frozen corn
1 cup quinoa (uncooked)
In a 6 quart slow cooker, mix soaked beans, tomatoes with juice, chili powder, cumin, salt and water. Cook for 5-6 hours on high until beans are tender.
When beans are cooked, add quinoa and corn and cook on high for one hour.
For one cup = 283 calories, 1.4 g fat, 0.0 g saturated fat, 53.2 g carbohydrates, 2.9 g sugar, 15.2 g protein, 15.8 g fiber, 411 mg sodium, 2 Green, 1 Blue, 0 Purple SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes