Ingredients
Scale
- 2–3 tbsp cumin
- 2 tbsp chili pepper
- 2 tbsp chipotle chili pepper
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp crushed garlic
- juice 1 lime
- 1 cup quinoa
- 1 red onion, diced
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 can (341 ml) corn, low sodium prefered
- 2 cans (796 ml each) diced tomatoes, no salt added prefered
- 2 cans (398 ml each) tomato sauce, low in sodium prefered
- 1 can (540 ml) chickpeas, drained and rinsed well
- 1 can (540 ml) black beans, drained and rinsed well
Instructions
- Turn slow cooker on low. Dice onions and peppers to desired size. We like big pieces of onions and smaller pieces of peppers.
- Put all of your ingredients into the slow cooker, stir and let simmer for 6-8 hours of low. You can also cook on high for 3-4 hours.
- Garnish with avocado, greek yogurt, shredded cheese, and or green onions. Serve immediately.
Notes
- This recipe is very freezer-friendly. Simply put in tupperware once chili has completely cooled and store it in the freezer.
- This recipe is vegan and gluten-free
- Vegetarian when adding cheese and greek yogurt.