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Slow Cooker High Protein High Fiber Vegetarian Chili
Slow Cooker High Protein High Fiber Vegetarian Chili

Before you jump to Slow Cooker High Protein High Fiber Vegetarian Chili recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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You can obtain results without removing foods from your diet or make considerable changes at once. Even more important than wholly changing your diet is just simply substituting healthy eating choices whenever you can. As you get used to the taste of these foods, you will discover that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will discover that you will not wish to eat the old diet.

Hence, it should be fairly obvious that it’s easy to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to slow cooker high protein high fiber vegetarian chili recipe. You can have slow cooker high protein high fiber vegetarian chili using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker High Protein High Fiber Vegetarian Chili:
  1. You need 1 cup Organic Quinoa
  2. Get 1 large White Onion, Chopped
  3. You need 2 Green Bell Pepper, Chopped
  4. Take 5 Carrots, peeled and chopped
  5. Use 2 can (14.5 oz) Organic Diced tomatoes, undrained
  6. Get 1 can (15 oz) black beans, drained and rinsed
  7. Provide 1 can 15 oz Chickpeas, drained and rised
  8. Provide 2 1/4 cup Organic Vegetable Broth
  9. Use 1 tsp Ground Cayenne pepper
  10. Take 1 tsp Chipotle powder
  11. Get 1 tsp Ground Black Pepper
  12. Take 1 1/2 tsp ground cumin
  13. Prepare 1 1/2 tbsp Indian Paprika
  14. Provide 1 tsp ground ginger
Instructions to make Slow Cooker High Protein High Fiber Vegetarian Chili:
  1. Heat 2 tbsp olive oil in a skillet over medium high heat. Add Onions, Bell Peppers, Carrots and sauté for 10 minutes.
  2. Add Cayenne powder, cumin, black pepper, chipotle powder, ginger, Indian Paprika, stir in for 3 minutes.
  3. In slow cooker, add diced tomatoes, black beans, chickpeas, 1 cup Quinoa and 2 cups of vegetable broth. Stir to combine.
  4. Add sautéed Vegetables to slow cooker and cook on high for 3 hours.
  5. Reduce slow cooker to warm and place 2 cups of chili into a blender or food processor and puree for 1 minute until smooth.
  6. return puree to slow cooker and stir in to combine.
  7. Optional ::: garnish with Parsley flakes and serve

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