Slow Cooker Quinoa Chili is a hearty vegetarian chili made with quinoa, beans, tomatoes, and bold spices.

Scale

1 tablespoon olive oil

1 medium yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 cup uncooked quinoa, rinsed

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 (28 oz) can crushed tomatoes

3 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lime juice

2 tablespoons fresh cilantro, chopped

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1. Sauté onion and bell peppers in olive oil

2. Add garlic and cook briefly

3. Transfer vegetables to slow cooker

4. Add quinoa, beans, tomatoes, broth, and spices

5. Cook on LOW or HIGH until quinoa is tender

6. Stir in lime juice and cilantro

7. Serve warm

Rinse quinoa well before adding.

Freeze leftovers for easy meals.

Adjust spice level to taste.