A hearty and nutritious chili made with quinoa, beans, and aromatic spices. Perfect for chilly days.
Ingredients: 1 cup quinoa, rinsed. 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces kidney beans, drained and rinsed. 1 can 15 ounces diced tomatoes. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 2 cups vegetable broth. Optional toppings: avocado, vegan cheese, chopped green onions.
Instructions: Put quinoa, black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, chili powder, cumin, smoked paprika, salt, pepper, and vegetable broth in a 2-quart slow cooker. Mix things together well. For 6 to 8 hours on low or 3 to 4 hours on high, cover and cook until quinoa is done and chili gets thick. Serve hot with extras if you want. Have fun!
Prep Time: 15 minutes
Cook Time: 360 minutes
Kristina Monakhova














