Slow-Cooker Quinoa Chili

If you’re wary about quinoa or aren’t quite used to it yet, make this yummy quinoa chili! It’s just as delicious and equally nutritious.



Slow-Cooker Quinoa Chili
Ingredients
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes with mild green chiles, undrained
  • 1 can (14 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups reduced-sodium beef broth
  • 1 cup quinoa, rinsed
  • 2 teaspoons onion soup mix
  • 1 to 2 teaspoons crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • Optional: Shredded cheddar cheese, chopped avocado, chopped red onion, sliced jalapeno, sour cream and cilantro
Instructions
    1. In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until meat is no longer pink, breaking it into crumbles; drain.
    2. Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender.
    3. Serve with optional toppings as desired.
You might also like
\