Slow Cooker Quinoa Chili
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- 4.5 cups vegetable broth
- 1 cup uncooked quinoa
- 20 oz. canned pinto beans, drained and rinsed
- 14 oz. canned fire roasted diced tomatoes
- 1 U red pepper, chopped
- 1 U green pepper, chopped
- 1 U poblano pepper, seeded and chopped
- 2 U carrots, diced
- 1 U onion, chopped
- 2 U cloves garlic
- 1 tbsp. chili powder
- 1/4 tsp. cayenne pepper
- 1.5 tsp. salt
- 1 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. oregano
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Add everything to the slow cooker.
Cook on low for 5-6 hours.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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