Extension ServiceChili con Frijoles Negros, Camote y Quinoa en la Olla de Cocción Lenta
Tiempo de preparación: 20 minutos
Hora de cocinar: 2 a 6 horas
Rendimientos: 12 tazas
This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Prep time: 20 minutes
Cook time: 2 to 6 hours
Makes: 12 cups
Ingredients
1 medium sweet potato, peeled and diced to bite-sized pieces (about 1 ½ cups)
2 cans (15 ounces each) black beans, drained and rinsed, or 3 cups cooked black beans
½ cup quinoa (rinse if not pre-rinsed)
2 ½ cups water or low-sodium vegetable broth
2 cans (14.5 ounce) diced tomatoes
1 medium onion, chopped
1 jalapeño pepper, minced (ribs and seeds removed)
4 cloves garlic, minced or 1 teaspoon garlic powder
1 Tablespoon cumin
1 to 3 Tablespoons chili powder (see Notes)
1 Tablespoon unsweetened cocoa powder
½ teaspoon cinnamon
¼ teaspoon salt
1 medium bell pepper, chopped (any color)
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Lightly grease the inside of the slow cooker.
- Combine all ingredients except the bell pepper in the slow cooker and mix well.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours or until potatoes are soft.
- Stir in the bell pepper and cook for 10 to 15 minutes. Taste and adjust seasonings to your liking.
- Empty slow cooker and refrigerate or freeze leftovers within 2 hours.
Notes:
- Use more or less chili powder or dried pepper flakes depending on how much spicy heat you like.
- Enjoy with toppings such as cilantro, green onion, plain yogurt, grated cheese, lime juice and avocado.
- Try other types of beans such as kidney or pinto.
- Try other potatoes and vegetables such as carrots and zucchini
