Slow Cooker Black Bean, Quinoa & Butternut Stew
In this completely plant based entree we combine Butternut Squash, Black Beans and other yummy goodness for a protein filled experience that meat eaters and non meat eaters will enjoy.
Servings: 6
Calories: 207kcal
Ingredients
- 16 ounce can black beans
- 1/4 cup uncooked quinoa
- 1 chipotle Chile from canned chipotle chilies in adobo
- 1 large onion chopped
- 1 cup sweet potato
- 1 cup Butternut Squash
- 2 medium Zucchini
- 2 Bell Peppers
- 4 large carrots
- 1/2 cup peeled garlic cloves
- 2-3 teaspoons chili powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 1/2 teaspoons Himalayan Sea Salt
- 1 14.5- ounce can chopped tomatoes
- 3 c water
Instructions
- Rinse the black beans and drain.
- Rinse and drain the quinoa.
- Mince the chipotle Chile.
- Cut the sweet potato and butternut squash* into cubes.
- Cut the bell peppers, zucchini and carrots into thick chunks
- Combine all of the ingredients in a slow cooker.
- Cook 1 hours on high plus 4 hours on low, stirring once every hour.
Nutrition
Calories: 207kcal | Carbohydrates: 42g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 1077mg | Potassium: 1043mg | Fiber: 12g | Sugar: 10g | Vitamin A: 14200IU | Vitamin C: 84mg | Calcium: 137mg | Iron: 4mg