Ingredients
5 Italian sausage links (4 ounces each), casings removed1/2 cup chopped onion1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 each medium green, sweet orange and sweet yellow peppers, cut into 3/4-inch pieces1 cup quinoa, rinsed1 medium zucchini, cut in half lengthwise and sliced into 1/4-inch slices3 garlic cloves, minced1 teaspoon ground cumin1 teaspoon dried oregano3/4 teaspoon salt1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes, undrained1 (14-1/2 ounces) can beef brothMinced fresh cilantro
Preparation
In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking sausage into large crumbles; drain.
Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.
