Slow Cooker Bean & Quinoa Chili

Ingredients

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 tbsps Tomato Paste

1 1/2 tbsps Chili Powder

2 1/4 tsps Cumin

1/2 tsp Sea Salt

Directions

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!

NOtes

• 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, oregano, 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 any combination of black beans, chickpeas, kidney beans pinto beans, or black-eyed peas.