Slow Cooker Quinoa Enchilada Chili

1 can (15 oz)
black beans, drained and rinsed
1 can (8 oz)
yellow corn, drained and rinsed
24 oz
red enchilada sauce
1 can (15 oz)
fire roasted tomatoes, drained
1 can (4 oz)
green chiles
1 cup
uncooked tri colored quinoa
1/cup
water
1 tsp
granulated garlic
1 tsp
cumin
1 tsp
taco seasoning
1 tsp
salt
1/4 tsp
pepper
4 oz
cream cheese, room temperature
8 oz
Mexican style cheese, shredded
1/8 cup
cilantro, chopped
1
avocado, diced
  1. To the slow cooker add: beans, corn, enchilada sauce, tomatoes, chiles, quinoa, water, garlic, cumin, taco seasoning, salt and pepper to the slow cooker. Stir everything together to combined. Be sure the cream cheese is at room temperature before stirring it into the quinoa mixture to evenly disperse.

  2. Sprinkle cheese over the quinoa mixture, cover and cook on high for 2 1/2-3 hours.

  3. Uncover and let cool slightly before garnishing with cilantro and avocado.

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