By CookingClassy.com

3230 cal/recipe

Ingredients

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

Directions

• Saute onions and bell peppers in oil until onions begin to soften.
• Add garlic and saute a further 3-5 min.
• Transfer into slow cooker and add quinoa, broth, diced tomatoes, tomato sauce, and spices.
• Cook covered on high for 3 h, stirring midway.
• Add beans, defrosted corn, and cheese to slow cooker and mix well.
• Cook for another 15 min to warm all ingredients.

Notes

This recipe cab be doubled and fit in a large crockpot, but will need to be transferred to a larger bowl to mix inthe beans, corn, and cheese.