Quinoa & Chickpea Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C), 3 cups cookedChickpeas (garbanzo beans), 4 cupYellow Sweet Corn, Canned, 1.5 cupCanned Tomatoes, 6 cupPoblano Peppers, 3 cup, choppedBeans, black, 1.5 cup*Pepper, ancho, dried, 2 pepperApazote - Mexican Spice, 2.5 gram(s)*Cumin seed, 1 tbspOlive oil, 1tbspChili powder, 2 tbspCelery seed, 1 tsp
Add all ingredients to slow cooker except cumin seed.
Toast cumin seed in olive oil in a sauce pan on medium heat covered. Once the seeds have popped and browned, add to slow cooker.
Slow cook on low for 4 hours.
Serving Size: 1 Cup
Number of Servings: 20
Recipe submitted by SparkPeople user COSMOCHEM.
Toast cumin seed in olive oil in a sauce pan on medium heat covered. Once the seeds have popped and browned, add to slow cooker.
Slow cook on low for 4 hours.
Serving Size: 1 Cup
Number of Servings: 20
Recipe submitted by SparkPeople user COSMOCHEM.
Nutritional Info Amount Per Serving
- Calories: 168.9
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 274.1 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 6.0 g
- Protein: 7.1 g
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