MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow-Cooker Quinoa Chilli
Categories: Beef, Grains, Herbs, Vegetables, Chilies
     Yield: 10 servings

     1 lb 90% lean ground beef
     1 md Onion; chopped
     2 cl Garlic; minced
    28 oz Can diced tomatoes with
          - green chilies; undrained
    14 oz Can fire-roasted diced
          - tomatoes; undrained
    15 oz Can garbanzo beans or
          - chickpeas; rinsed, drained
    15 oz Can black beans; rinsed,
          - drained
     2 c  Reduced-sodium beef broth
     1 c  Quinoa; rinsed
     2 ts Onion soup mix
     2 ts Crushed red pepper flakes
     1 ts Garlic powder
   1/2 ts Cayenne pepper
   1/4 ts Salt

MMMMM-----------------------TOPPINGS (OPT----------------------------
          Cheddar cheese; shredded
          Avocado; chopped
          Red onion; chopped
          Jalapeno; sliced
          Sour cream
          Cilantro

 In a large skillet, cook beef, onion and garlic over
 medium-high heat 6-8 minutes or until meat is no longer
 pink, breaking it into crumbles; drain.

 Transfer mixture to a 5 or 6 qt slow cooker. Add next
 11 ingredients; stir to combine. Cook, covered, on low
 4-5 hours, until quinoa is tender.

 Serve with optional toppings as desired.

 Recipe by Claire Gallam, Alexandria, Virginia

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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