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
- Add all of the ingredients to the pot of a slow cooker and mix well to combine.
- Cook on high for two and a half to three hours or on low for five to six hours.
- 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.
Vitamin A 1571IU