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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