Description
This easy slow-cooker stew is a spicy, filling dish that tastes even better the next day. It is based on a vegetarian recipe from Two Peas & Their Pod.
Ingredients
1 cup uncooked quinoa, rinsed
1/2 cup water
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper seeds and ribs removed, diced
2 15-ounce cans low-sodium black beans, rinsed and drained
1 29-ounce can mild red enchilada sauce
1 15-ounce can diced tomatoes
1 4.5-ounce can chopped green chiles
2 chipotle peppers in adobo, minced, optional
1 cup corn frozen kernels
Juice of 1 lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro, optional
Salt and black pepper to taste
1 rotisserie chicken breast, shredded
1 1/2 cups shredded Mexican cheese
Optional toppings
Sliced green onions
Avocado
Sour cream
Cilantro
Lime wedges
Instructions
Combine all the ingredients except the rotisserie chicken, shredded cheese, salt, pepper, and optional toppings in a slow cooker. Cover and cook on high for 3 hours or low for 6 hours, until the liquid is absorbed and the quinoa is cooked.
Remove the lid and stir the stew. Taste and adjust seasonings as needed.
Stir in the shredded chicken and 3/4 cup shredded cheese. Top with remaining cheese, replace the lid, and cook until the cheese is melted, about 15 minutes.
Serve with optional toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours, 15 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Calories: 479.16
- Sugar: 11.78 g.
- Sodium: 1668.98 mg.
- Fat: 14.41 g.
- Saturated Fat: 5.55 g.
- Carbohydrates: 51.25 g.
- Fiber: 13.53 g.
- Protein: 38.66 g.
- Cholesterol: 91.95 g.
Keywords: slow cooker, black beans, quinoa, rotisserie chicken