By CookingClassy.com

3220 cal/recipe

Ingredients

• 1 tbsp olive oil
• 1 med red bell pepper, chopped
• 1 med yellow onion, chopped
• 3 cloves garlic, minced
• 1.5 c dry quinoa
• 2.25 c vegetable broth
• 14.5-oz can diced tomatoes with green chilis, undrained
• 8-oz can tomato sauce
• 2 tbsp chili powder
• 1.5 tsp ground cumin
• 2 tsp salt
• 1 tsp ground black pepper
• 14.5-oz can black beans, drained
• 14.5-oz can pinto beans, drained
• 1.5 c frozen corn
• 1.5 c Mexican blend or Monterrey Jack grated cheese

Directions

• Saute onions, bell peppers, and garlic in oil until onions begin to soften.
• Transfer into slow cooker and add quinoa, broth, diced tomatoes, tomato sauce, and spices.
• Cook covered on high for 2.75 h.
• Add beans, defrosted corn, and cheese to slow cooker and mix well.
• Cook for another 15 min to warm all ingredients.