Name: Spicy Quinoa Chili
Total time: PT4800.0S
Yield: 4
Ingredients: 1 Onion; 2 clove Garlic; 1 cup Celery; 1 cup Carrot; 1 cup Yellow Bell Pepper; 3/4 cup Quinoa; 1 cup Canned Chickpeas; 1 cup Water; 56 ounce Canned Whole Peeled Tomatoes; 1 tablespoon Chili Powder; 1 tablespoon Curry Powder; 1 teaspoon Crushed Red Pepper Flakes; to taste Sea Salt; to taste Ground Black Pepper

A warming Spicy Quinoa Chili that's perfect for a cold day!

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Beans & Legumes

Dairy-Free

Bowl Meals

American

Pressure Cooker

Grain-Free

High Fiber

Low Salt

Egg-Free

Nut-Free

Soy-Free

Pescatarian

Gluten-Free

Comfort Food

Lunch

Healthy

Shellfish-Free

Dinner

Vegan

Vegetarian

Game Day

Vegetables

Soups & Stews

Spicy Quinoa Chili

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Onion

Garlic

clove

Celery

Carrot

Yellow Bell Pepper

Quinoa

Canned Chickpeas

Water

Canned Whole Peeled Tomatoes

ounce

Chili Powder

tablespoon

Curry Powder

Crushed Red Pepper Flakes

teaspoon

Sea Salt

to taste

Ground Black Pepper

Set multi-cooker to brown saute function and add {@1:} and {@0:}. Cook for 10 minutes.

Set multi-cooker to brown saute function and add Onion (1 N/A) [chopped] and Garlic (2 clove). Cook for 10 minutes.

Set multi-cooker to brown saute function and add Onion (1) and Garlic (2 cloves). Cook for 10 minutes.

Then add {@9:}, {@8:}, {@3:}, {@10:}, {@4:}, {@11:}, {@0:}, {@6:}, {@5:}, {@1:}, {@7:} and {@2:}.

Then add Celery (1 cup) [chopped], Carrot (1 cup) [chopped], Yellow Bell Pepper (1 cup) [chopped], Quinoa (3/4 cup), Canned Chickpeas (1 cup), Water (1 cup), Canned Whole Peeled Tomatoes (56 ounce), Chili Powder (1 tablespoon), Curry Powder (1 tablespoon), Crushed Red Pepper Flakes (1 teaspoon), Sea Salt ( to taste) and Ground Black Pepper ( to taste).

Then add Celery (1 cup), Carrot (1 cup), Yellow Bell Pepper (1 cup), Quinoa (3/4 cup), Canned Chickpeas (1 cup), Water (1 cup), Canned Whole Peeled Tomatoes (56 oz), Chili Powder (1 Tbsp), Curry Powder (1 Tbsp), Crushed Red Pepper Flakes (1 tsp), Sea Salt (to taste) and Ground Black Pepper (to taste).

Set multi-cooker to stew soup for an hour.  Give it a taste test and feel free to add any additional spices. Enjoy immediately!

Spicy Quinoa Chili

1HR 20MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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