Slow Cooker

Quinoa and Chickpea Chili is for Dinner.

Quinoa and Chickpea Chili takes 20 minutes to prepare.

Quinoa and Chickpea Chili takes 240 minutes to cook.

Quinoa and Chickpea Chili makes 20 servings.

The ingredients for Quinoa and Chickpea Chili are:

Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C), 3 cups cooked
Chickpeas (garbanzo beans), 4 cup
Yellow Sweet Corn, Canned, 1.5 cup
Canned Tomatoes, 6 cup
Poblano Peppers, 3 cup, chopped
Beans, black, 1.5 cup
*Pepper, ancho, dried, 2 pepper
Apazote - Mexican Spice, 2.5 gram(s)
*Cumin seed, 1 tbsp
Olive oil, 1tbsp
Chili powder, 2 tbsp
Celery seed, 1 tsp

Here is how you make Quinoa and Chickpea Chili:

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 CupNumber of Servings: 20Recipe submitted by SparkPeople user COSMOCHEM.

The nutritional information for Quinoa and Chickpea Chili is:

• Servings Per Recipe: 20
• 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

Quinoa and Chickpea Chili is Mexican cuisine.

The dietary needs meet for Quinoa and Chickpea Chili is Vegan