Slow Cooker Quinoa Chili - Recipe from Price Chopper
Slow Cooker Quinoa Chili
A hearty & spicy vegetarian chili featuring butternut squash, poblano pepper, beans, corn & more.
A hearty & spicy vegetarian chili featuring butternut squash, poblano pepper, beans, corn & more.
- Spray 6 quart slow cooker with nonstick spray.
- Cut, peel and deseed the butternut squash.
- Cut it into cubes and place in the slow cooker.
- Add in the corn, drained & rinsed black beans, rinsed quinoa, undrained fire-roasted petite diced tomatoes, diced poblano pepper, 2 cans of enchilada sauce, the vegetable broth, and ½ packet of taco seasoning.
- Stir all ingredients then cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
- Remove the lid and stir everything together again.
- Allow the liquid to absorb while on low for another 30 minutes.
- Top bowls with shredded cheese, fresh lime juice, sour cream & cilantro if desired.
