Slow Cooker High Protein High Fiber Vegetarian Chili

• 1 cup Organic Quinoa
• 1 large White Onion, Chopped
• 2 Green Bell Pepper, Chopped
• 5 Carrots, peeled and chopped
• 2 can (14.5 oz) Organic Diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can 15 oz Chickpeas, drained and rised
• 2 1/4 cup Organic Vegetable Broth
• 1 tsp Ground Cayenne pepper
• 1 tsp Chipotle powder
• 1 tsp Ground Black Pepper
• 1 1/2 tsp ground cumin
• 1 1/2 tbsp Indian Paprika
• 1 tsp ground ginger

1. Heat 2 tbsp olive oil in a skillet over medium high heat.
2. Add Onions, Bell Peppers, Carrots and saute for 10 minutes.
3. Add Cayenne powder, cumin, black pepper, chipotle powder, ginger, Indian Paprika, stir in for 3 minutes.
4. In slow cooker, add diced tomatoes, black beans, chickpeas, 1 cup Quinoa and 2 cups of vegetable broth.
5. Stir to combine.
6. Add sauteed Vegetables to slow cooker and cook on high for 3 hours.
7. Reduce slow cooker to warm and place 2 cups of chili into a blender or food processor and puree for 1 minute until smooth.
8. return puree to slow cooker and stir in to combine.
9. Optional ::: garnish with Parsley flakes and serve

quinoa, white onion, green bell pepper, carrots, tomatoes, black beans, chickpeas, vegetable broth, ground cayenne pepper, ground black pepper, ground cumin, paprika, ground ginger

Taken from cookpad.com/us/recipes/348108-slow-cooker-high-protein-high-fiber-vegetarian-chili (may not work)