Tuesday, January 28, 2014

Chipotle Black Bean Quinoa Stew // Crockpot Style

I'm trying to branch out from the trusty old crock pot and do more cooking on the stove top, but you really can't beat the convenience of a good slow cooker (especially when you have a very helpful toddler). This stew is hearty and perfect for the cold weather.

Chipotle Black Bean Quinoa Stew
adapted from Tasty Yummies
1-2 dried chipotle peppers
1 pound of dried black beans
1 cup rinsed quinoa, uncooked
1 can diced tomatoes (28 ounce)
1 diced red onion
3 minced garlic cloves
1 chopped green pepper
1 chopped red pepper
2 teaspoons chili powder
1 teaspoon cumin
1/4 cup chopped cilantro
7 cups liquid (I used 4 cups unsalted chicken stock and 3 cups water)
salt and pepper to taste
topping options: sour cream, cheddar cheese, cilantro, green onions, lime wedges, avocado

Add all of the ingredients (with the exception of salt) into your slow-cooker and stir to combine.
Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender.
Before serving remove the chipotles. Add salt and pepper to taste.

Serve with your choice of toppings.

 photo 350bd18c-51d0-4b18-95a4-836dd2da11f2_zps5720b10d.jpg

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