If you are having a crowd over for Grey Cup Sunday, this is the recipe for you. Make it in the afternoon and it will be ready by half-time. From Savour Magazine Fall 2012 edition, page 42
Heat a large non-stick frying pan over medium heat. Add the oil and onion and saute for 10 minutes, or until the onion has softened
Add the minced garlic and mushrooms and brown until most of teh liquid evaporates.
To a 6 quart slow cooker, add the onion/mushroom mixture, tomatoes, tomato paste, vegetable broth, quinoa, black beans, kidney beans and lentils.
Add peppers, celery, carrot, jalapeno, chili powder, basil, oregano, paprika, cumin, coriander and cayenne pepper. Stir until well combined.
Set your slow cooker to high and cook for 4 to 4 1/2 hours. Chili is done when the veggies are cooked through and soft.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 317 | ||
Calories from Fat: 32 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 145.7mg | 5 % | |
Potassium 1302.2mg | 34 % | |
Total Carbohydrate 56.2g | 17 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 39.1g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 317
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