Chipotle Black Bean and Quinoa Stew
Serve this mouth watering dish on its own or as a side dish to a great cut of steak.
1 dried chipotle peppers
1 cup dried black beans, rinsed
3/4 cup uncooked quinoa
1 can (540ml) diced tomatoes
1/2 red onion, diced
2 cloves garlic, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 tsp cinnamon
1 tsp chile powder
1/2 tsp coriander powder
1/4 cup fresh cilantro
4 cups water
salt and pepper, to taste
Toppings: cilantro, green onions (thinly sliced), avocado, lime wedges, cheese sour cream, etc
1. Add all of the ingredients, except the salt, into your slow cooker and stir to combine.
2. Cook on high for 3-4 hours, or on low for 6-8 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans.
3. Add the salt at the very end as it will affect how the beans cook if you add it at the beginning.
4. Remove the chipotles (if you don’t want a mouthful of a whole spicy pepper) before serving. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.
Dr. Crysta Serné
Vancouver Chiropractor and owner of Vitality Clinic
*recipe courtesy of tastyummies.com