8 Servings 190 min Cook
1 Tbsp Canola Oil
1 1/4 Cup, chopped Onions
1 1/4 Cup, chopped Red Bell Pepper
3 Cloves, minced Garlic
1 1/2 Cup Quinoa
2 1/4 Cup Organic Vegetable Stock
1 2/3 Cup Tomatoes
1 Cup Tomato Sauce
2 Tbsp Chili Powder
1 1/2 Tsp, ground Cumin
1 Dash Salt
1 Dash Pepper
1 Can Canned Black Beans
1 3/4 Cup Pinto Beans
1 1/2 Cup Corn
1 1/2 Cup, shredded Mexican Cheese
Heat canola oil in a skillet over medium-high heat.
Add chopped onion and bell pepper and saute 3 minutes.
Add minced 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 with salt and pepper to taste.
Cover and cook on HIGH heat about 2 hours 45 minutes - 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 - 15 minutes longer.
Serve warm with desired toppings.