MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Quinoa Chilli
Categories: Beef, Grains, Herbs, Vegetables, Chilies
Yield: 10 servings

1 lb 90% lean ground beef
1 md Onion; chopped
2 cl Garlic; minced
28 oz Can diced tomatoes w/green
- chilies; undrained
14 oz Can fire-roasted diced
- tomatoes; undrained
15 oz Can garbanzo beans or
- chickpeas; rinsed, drained
15 oz Can black beans; rinsed,
- drained
2 c Reduced-sodium beef broth
1 c Quinoa; rinsed
2 ts Onion soup mix
2 ts Crushed red pepper flakes
1 ts Garlic powder
1/2 ts Cayenne pepper
1/4 ts Salt

MMMMM-----------------------TOPPINGS (OPT----------------------------
Shredded Cheddar cheese
Chopped avocado
Chopped red onion
Sliced jalapeno
Sour cream
Cilantro

In a large skillet, cook beef, onion and garlic over
medium-high heat 6-8 minutes or until meat is no longer
pink, breaking it into crumbles; drain.

Transfer mixture to a 5 or 6 qt. slow cooker. Add next
11 ingredients; stir to combine. Cook, covered, on low
4-5 hours, until quinoa is tender.

Serve with optional toppings as desired.

Claire Gallam, Alexandria, Virginia

Makes: 10 servings (3-3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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