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

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 30 minutes.

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, 7 SmartPts

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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