Slow Cooker Quinoa Chili
Serves about 8.
Prep time: >15 minutes
Cook time: 6 – 8 hours
Ingredients:
- 1 1/2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 cup quinoa, rinsed
- 28 ounce can diced tomatoes with chiles
- 14 ounce can roasted tomatoes
- 15 ounce can of black beans, drained
- 15 ounce can chick peas, drained
- 2 cups low sodium beef broth
- 2 teaspoons onion soup mix
- 2 teaspoons crushed red pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 cup part-skim cheddar cheese
- Salt and pepper to taste
- Avocado for garnish
- Cilantro for garnish
Directions:
- In a large skillet over medium heat, heat the olive oil. Add the onions and garlic, cook until fragrant, about 2 minutes. Add the ground beef and break up to cook evenly. Cook about 6 – 7 minutes, or until browned. Drain grease and add ground beef to the crock pot.
- Add everything else (except for the garnishes) into a 6 quart slow cooker. Mix well to combine.
- Set your slow cooker to low and cook for 6 – 8 hours, or until quinoa is fully cooked.
- Garnish each bowl with a few slices of avocado and cilantro.
Nutritional information per serving (about 3/4 cup):
Calories: 290
Fat: 10.2 grams
Carbohydrates: 30.1 grams
Fiber: 6.5 grams
Protein: 22.5 grams
Weight Watchers Points: 7