Quinoa Chipotle Chilli

Yummy vegetarian mexican flavoured chilli
  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.

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