Slow-Cooker Quinoa Chili

  Lunch

This is the recipe that turned my husband into a quinoa lover. I made it the day my husband got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal.

Slow-Cooker Quinoa Chili

Average Rating: 5

TOTAL TIME: Prep: 25 min. Cook: 4 hours
YIELD: 10 servings (about 3-3/4 quarts).

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 no longer pink, breaking 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 or until quinoa is tender.
  • 3. Serve with optional toppings as desired.

Nutrition Facts

1-1/2 cups: 318 calories, 7g fat (2g saturated fat), 37mg cholesterol, 805mg sodium, 41g carbohydrate (7g sugars, 8g fiber), 21g protein.
Diabetic Exchanges:
2-1/2 starch, 2 lean meat.

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