Black Bean and Chipotle Pepper Stew/Chili
Author: 
Recipe type: Stew/Chili
Serves: 6-8
 
Chipotle Peppers are ripe red jalapeno peppers that have been smoked and dried. Chipotle literally means "smoked chili." The vast majority of these peppers come from Chihuahua, a state in northern Mexico
Ingredients
  • 4 (15-ounce) cans black beans, rinsed and drained
  • 1 (28-ounce) can diced tomatoes, undrained
  • 3 cups vegetable stock
  • ¾ cup uncooked quinoa, rinsed
  • 1 large red onion, diced
  • 1 large green bell pepper, seeded and chopped
  • 1 large red bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 or 2 chipotle peppers
  • 2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • Sea salt and cracked pepper to taste
  • Chopped fresh cilantro, for garnish
  • Diced avocado, optional
Instructions
  1. Combine the beans, tomatoes with their juices, vegetable stock, quinoa, onion, green and red bell peppers, garlic, and chipotle peppers in the slow cooker.
  2. Stir in the chili powder, coriander, cinnamon, sea salt, and black pepper.
  3. Cover and cook on low for 6 to 8 hours or on high for 4 hours.
  4. Removed the chipotle peppers
  5. Ladle the stew into bowls, garnish with the fresh cilantro, and serve hot with diced avocado, if desired.
Notes
I diced the chipotle peppers and did not remove them. I also cooked the quinoa separate. Reheat the quinoa when ready to serve the stew/chili and stirred it into each serving.
Recipe by Pure Thyme at http://purethyme.com/2014/02/vegan-slow-cooker-beginners-cookbook-giveaway.html