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.
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
Sliced green onions
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
- 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