HomeRecipe3 Bean 3 Pepper Chili

3 Bean 3 Pepper Chili

Posted on : by : Steve

AuthorSteve

Yields8 Servings

 1 cup chopped onion
 2 tsp chili powder
 ½ tsp salt
 2 tsp cumin
 2 no salt added black beans, rinsed and drained
 2 diced tomatos, undrained
 1 no salt added pinto beans, rinsed and drained
 1 no salt added kidney beans, rinsed and drained
 2 Rotel
 1 tomato sauce
 8 oz sun dried tomatos
 2 chopped jalapeño peppers
 3 chopped cayenne peppers
 2 dried Mexican chilies
 2 garlic, minced
 2 cups red quinoa
 3 cups vegetable broth

1

Saute' onion and chili powder

2

Combine first 15 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.

3

Add quinoa and broth after mixture is hot. Add broth as needed to prevent it from becoming too thick.

4

Remove Mexican chilies before serving.

5

Note: Consider a dollop of cashew "sour cream" or a few slices of avocado on top.
http://recipes.burton.org/index.php/recipes/cashew-sour-cream/

Nutrition Facts

Serving Size 1 cup

Servings 8


Amount Per Serving
Calories 197
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 2.3g12%
Cholesterol 8mg3%
Sodium 591mg25%
Total Carbohydrate 28.9g10%
Dietary Fiber 8.9g36%
Protein 11.2g23%

Calcium 129%
Iron 2.8%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisine, Cooking Method

Ingredients

 1 cup chopped onion
 2 tsp chili powder
 ½ tsp salt
 2 tsp cumin
 2 no salt added black beans, rinsed and drained
 2 diced tomatos, undrained
 1 no salt added pinto beans, rinsed and drained
 1 no salt added kidney beans, rinsed and drained
 2 Rotel
 1 tomato sauce
 8 oz sun dried tomatos
 2 chopped jalapeño peppers
 3 chopped cayenne peppers
 2 dried Mexican chilies
 2 garlic, minced
 2 cups red quinoa
 3 cups vegetable broth

Directions

1

Saute' onion and chili powder

2

Combine first 15 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.

3

Add quinoa and broth after mixture is hot. Add broth as needed to prevent it from becoming too thick.

4

Remove Mexican chilies before serving.

5

Note: Consider a dollop of cashew "sour cream" or a few slices of avocado on top.
http://recipes.burton.org/index.php/recipes/cashew-sour-cream/

3 Bean 3 Pepper Chili