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Black Bean and Quinoa Crock-pot Stew


Black Bean and Quinoa Crock-pot Stew

1 chipotle chile canned in adobo (1 to 2)
1 lb. dried black beans, rinsed and picked over, soaked overnight
1/2 cup quinoa, uncooked
28 ounces diced tomatoes, low sodium
1 red onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cinnamon stick
2 teaspoons chili powder
1 teaspoon coriander
1/2 cup fresh cilantro
7 cups water
1/2 teaspoon salt
1/2 teaspoon pepper

Load all of the ingredients, except the salt, into your slow-cooker, stir to combine. If you wish to saute the onion, garlic and bell pepper first, you can, but I like to make crock-pot cooking as simple and quick as possible. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender. Add the salt and pepper at the end. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans.

Remove the chipotles (if you don’t want a mouthful of a whole spicy pepper) and the cinnamon stick before serving. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.

Calories 278, Protein 15 g, Carbs 45 g


Recipe adapted from Tasty-Yummies

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