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Slow Cooker Quinoa White Chili with Roasted Poblanos

Date Added: 5/24/2014    Source: potluck.ohmyveggies.com

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Ingredients
  • 2 medium poblano peppers (about 1/2 pound)
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 2 cups)
  • 1 medium green pepper, diced (about 1 1/2 cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 4 cups low-sodium vegetable broth
  • 4 cups cooked cannellini (white kidney) beans (or 2 15-ounce cans, drained)
  • 3/4 cup uncooked quinoa, rinsed under cold water and drained
  • 5-6 dashes Tabasco sauce (optional)
  • Fresh lime wedges and other optional toppings such as fresh cilantro, sour cream or Greek Yogurt, or shredded jack cheese

View the full recipe at potluck.ohmyveggies.com

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