Ingredients
1tbspcanola oil
1¼cupsyellow onionchopped
1¼cupsred bell pepperchopped
3clovesgarlicminced
1½cupsdry quinoa
2¼cupsvegetable broth
1cantomatoes with green chiliesundrained
1cantomato sauce
2tbspchili powder
1½tsp ground cumin
saltto taste
black pepperfreshly ground , to taste
1canblack beans, (drained and rinsed)
1canpinto beansdrained and rinsed
1½cupscornfrozen
1½cupscheddar cheeseor monterey jack, or Mexican blend cheese
avocadosdiced, to serve
Roma tomatoesdiced, to serve
cilantrochopped, to serve
lime wedgeschopped, to serve
green onionschopped, to serve
Preparation
Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.
Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste.
Cover and cook on high heat about 2 hours 45 minutes to 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it’s neither getting soggy or drying out near the edges).
Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 to 15 minutes longer. Serve warm with desired toppings.
