slow cooker beans4

Slow Cooker Bean & Quinoa Chili



Nancy is a Healthy Lifestyle Expert, Weight Loss Coach. She is committed to helping you KILL the fat on your body and the F.A.T. in your mind (false assumed truths) that hold you back from living your best life.

2 cups Mixed Beans (from the can, rinsed well)
1 1/2 cups Diced Tomatoes (from the can with juices)
1 1/2 cups Vegetable Broth
1/2 cup Red Onion (finely chopped)
1/3 cup Quinoa (dry)
2 Garlic (large clove, minced)
1 1/2 tbsp Tomato Paste
1 1/2 tbsp Chili Powder
2 1/4 tsp Cumin
1/2 tsp Sea Salt


  1. Add all of the ingredients to the pot of a slow cooker and mix well to combine.
  2. Cook on high for two and a half to three hours or on low for five to six hours.
  3. Stir well and season with additional salt if needed. Divide between bowls and enjoy!

Leftovers –  Refrigerate in an airtight container for up to four days.
Serving Size – One serving is approximately equal to 1 1/4 cups of chili.
More Flavor – Add other dried herbs and spices to taste, like coriander, orgeano, red pepper flakes, cayenne pepper, and/or black pepper.
Additional Toppings – Lime wedges, cilantro, avocado, sour cream or yogurt, cheese, red pepper flakes, nutritional yeast, and/or tortilla chips.
More Veggies – Add corn kernels or bell pepper. Wilt in spinach or kale.
No Mixed Beans – Use an combination of black beans, chickpeas, kidney beans pinto beans, or black-eyed peas.

Calories 216
Fat 2g
Saturated 0g
Trans 0g
Polyunsaturated 1g
Monounsaturated 1g
Carbs 39g
Fiber 9g
Sugar 5g
Protein 12g
Cholesterol 0mg
Sodium 650mg
Vitamin A 1571IU


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