Crock Pot Quinoa Chili and Biscuits Aired 12.15.15

Chef Fred
Crockpot Chili and Biscuits_1450116052529.jpg

Crock Pot Quinoa Chili and Biscuits

1 cup dry quinoa
2 cups water
28 oz. crushed tomatoes
15 oz. can rinsed black beans
15 oz. can rinsed white beans
12 oz. jar roasted red peppers, pureed
1 medium onion, chopped
1 red bell pepper, cut into bite size pieces
1 serrano pepper, finely diced
1 tbsp. minced garlic
5 tbsp. dark red chili powder
1 tsp. ground cumin
1 tsp. granulated garlic
1 ½ tsp. salt
2 tbsp. maple syrup
1 recipe of basic biscuits, not baked
chopped green onions, garnish
sour cream, garnish
  
Basic Preparation

Add the dry quinoa to the bottom of a 6 quart crockpot liner. Now add the water, pureed roasted red peppers, crushed tomatoes. Stir to combine well. Next, add the black and white beans, and again stir to combine. Add the chopped red pepper, serrano pepper, chopped onion, and minced garlic to the mixture. Next, add all of the dry seasonings and stir to combine well. Set the crockpot on high and cook for six hours.

While the chili is cooking prepare your favorite basic biscuit recipe and refrigerate. When the six hours has elapsed, place spoon-fulls of the biscuit dough ,evenly over the hot chili and cook covered an additional hour. The biscuits are done when an inserted tooth pick pulls out clean. Serve in bowls and garnish with sour cream and chopped green onions.

Yield: 6-8 servings
Prep time: Active: 20 minutes
Cook time: 7 hours  
 

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