Slow Cooker Quinoa White Chili

By gnikylime

The recipe from http://potluck.ohmyveggies.com/slow-cooker-quinoa-white-chili-roasted-poblanos/ , modified to use ingredients that one can find in Germany.

Ingredients

• 2 medium green peppers
• 1 7.7 oz. [220 g.] can poblano peppers, drained and diced
• 1 tablespoon olive oil
• 1 medium onion, diced (about 2 cups)
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 teaspoons [2 Teelöffel] ground cumin
• 1 teaspoon [1 Teelöffel] dried oregano
• 1/4 teaspoon [1/4 Teelöffel] smoked paprika
• 1/4 teaspoon [1/4 Teelöffel] ground cloves
• 1 teaspoon [1 Teelöffel] kosher salt
• 4 cups [946 mL] low-sodium vegetable broth
• 2 15-oz. [425-g.] cans cannellini (white kidney) beans, drained
• 3/4 cup [128 g.] uncooked quinoa, rinsed under cold water and drained
• Fresh lime wedges and other optional toppings such as fresh cilantro, sour cream or Greek Yogurt, or shredded jack cheese

Details

Servings 6

Preparation

Step 1

1. First, roast your green bell peppers. Turn the oven on to the high broil setting and move the rack to about one-third of the way from the top of the oven. Wash and dry whole peppers and place on a cookie sheet. Place in the oven and broil for 2-3 minutes, until the tops are blackened, then turn carefully with tongs and continue broiling until most sides are blistered and blackened. But watch carefully! Ovens can vary greatly, so keep a close eye on the peppers and remove them if they start to smoke more than just a little.
2. While the bell peppers are cooling, assemble the rest of the chili. Heat the olive oil in a medium saute pan over medium heat. Add the diced onions and poblanos. Cook, stirring occasionally, until tender, 5-6 minutes.
3. Add the garlic, oregano, cumin, smoked paprika, cloves, and salt. Cook, stirring, for one minute.
4. Add a cup or so of broth and stir to make sure all the bits of flavor are scraped up into the broth. Carefully pour into the slow cooker along with the remaining vegetable broth, cannellini beans, and quinoa.
5. Remove the stems and seeds from the bell peppers. Finely dice and add to the Crock Pot. Stir gently to mix all of the ingredients together.
6. Cook on low for 8 - 10 hours, or on high for 3 - 4 hours until the quinoa is tender and the chili is relatively thick. Taste and add additional salt and pepper to taste.
7. Scoop into bowls and squeeze a lime wedge over each serving. Garnish with additional toppings if desired.