Low-FODMAP Slow-Cooker Meatless Chili with Quinoa; Gluten-free, Vegan

Name: Low-FODMAP Slow-Cooker Meatless Chili with Quinoa; Gluten-free, Vegan
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 & 1/3 cups uncooked quinoa; 2 tablespoons garlic infused olive oil; 15 ounce can chick peas, rinsed and drained; 15 ounce can lentils, rinsed and drained; 6 tablespoons tomato paste, no added onion or garlic; 14 ounces diced tomatoes (canned), no added onion or garlic; 2 tablespoons chopped fresh chives; ½ cup (65 g) fresh or fresh frozen corn kernels; 4 cups vegetable broth/stock; 2 tablespoons low-FODMAP Happy Spice Taco Seasoning; 1/2 teaspoon coriander; 1/2 teaspoon ground black pepper; Salt to taste; Optional garnish: fresh parsley, cilantro, chopped chives

Instructions

Prep:10minCook:2h

A filling and delicious recipe for low-FODMAP Meatless Chili using the slow-cooker. Filled with chickpeas, lentils, quinoa and flavor! Gluten-free and Vegan.

Updated at: Thu, 21 Nov 2024 21:34:41 GMT