• [Mexican]
• [Slow Cooker]
• [Main Dishes]

Quinoa Chipotle Chilli

• Preparation Time5 mins
• Cooking Time 3hrs 10 m
• Source The Australian Women's Weekly Slow Cooker Comfort Food

• 1/2 Cup quinoa  (tri-colour if you can find it)
• 1 Tablespoon olive oil
• 1 brown onion  (chopped finely)
• 1 red capsicum  (chopped finely)
• 1 green capsicum  (chopped finely)
• 3 garlic clove  (crushed)
• 2 Teaspoon ground cumin
• 2 Teaspoon dried oregano
• 1/2 Teaspoon chilli powder
• 375 Gram chipotle sauce
• 2 1/2 Cup vegetable stock
• 2 Can black beans  (drained and rinsed)
• 2 corn cob  (kernals removed)
• 1/2 Cup fresh coriander
• quacamole
• sour cream
• corn chips
• lime

1. Rinse quinoa and drain
2. Heat oil in pan and cook onion, capsicum and garlic, stirring, for 5 minutes or until vegetables soften. Add cumin, oregano and chilli, cook, stirring for 1 minute until fragrant.
3. Add to slow cooker, add quinoa, chipotle sauce, stock and beans, stir to combine. Cook, covered, on low for 2 hours and 30 minutes.
4. Add corn to cooker, cook, covered, on high for 30 minutes or untul corn is tender. Season to taste.
5. Serve chilli topped with coriander, guacamole, sour cream and with corn chips and lime quarters.