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Slow Cooker High Protein High Fiber Vegetarian Chili
Slow Cooker High Protein High Fiber Vegetarian Chili

Before you jump to Slow Cooker High Protein High Fiber Vegetarian Chili recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

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Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is definitely something we can all accomplish, without difficulty. A lot of it truly is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to slow cooker high protein high fiber vegetarian chili recipe. To cook slow cooker high protein high fiber vegetarian chili you only need 14 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Slow Cooker High Protein High Fiber Vegetarian Chili:
  1. Get Organic Quinoa
  2. Get White Onion, Chopped
  3. Take Green Bell Pepper, Chopped
  4. Prepare Carrots, peeled and chopped
  5. Prepare (14.5 oz) Organic Diced tomatoes, undrained
  6. Get (15 oz) black beans, drained and rinsed
  7. Provide 15 oz Chickpeas, drained and rised
  8. Get Organic Vegetable Broth
  9. Get Ground Cayenne pepper
  10. Provide Chipotle powder
  11. You need Ground Black Pepper
  12. Take ground cumin
  13. You need Indian Paprika
  14. Take ground ginger
Instructions to make Slow Cooker High Protein High Fiber Vegetarian Chili:
  1. Heat 2 tbsp olive oil in a skillet over medium high heat. Add Onions, Bell Peppers, Carrots and sauté for 10 minutes.
  2. Add Cayenne powder, cumin, black pepper, chipotle powder, ginger, Indian Paprika, stir in for 3 minutes.
  3. In slow cooker, add diced tomatoes, black beans, chickpeas, 1 cup Quinoa and 2 cups of vegetable broth. Stir to combine.
  4. Add sautéed Vegetables to slow cooker and cook on high for 3 hours.
  5. Reduce slow cooker to warm and place 2 cups of chili into a blender or food processor and puree for 1 minute until smooth.
  6. return puree to slow cooker and stir in to combine.
  7. Optional ::: garnish with Parsley flakes and serve

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