Slow Cooker Quinoa Chili

This is one of the easiest meals to make and no one will ever know! Anyone with a slow cooker knows that the greatest part is how you can throw everything in then go about your day and dinner will be ready when you get home. Dishes like this are even easier because they use a lot of dried goods so you don't have to go to the store. The only downfall when using canned vegetables is that they can be high in sodium, so I used all low sodium versions to cut back and be sure to wash them to rinse off some of the sodium as well. Be sure to compare even those because each brands idea of low sodium is different and in many cases the store brand is the best. This chili is packed full of protein from all of the beans and quinoa. If you are a football fan, this would be great for game day, especially as we get into September and maybe some cooler weather in parts of the country.

Slow Cooker Quinoa Chili
Source: Six Sisters Stuff
Serves: 8

Ingredients:
1 cup quinoa, rinsed
1 (28 oz) can reduced sodium diced tomatoes (undrained)
1 (14 oz) can diced tomatoes with green chilies (undrained)
2 (16 oz) cans reduced sodium black bean, drained and rinsed
1 (15 oz) can of corn, drained

1 (15 oz) can of reduced sodium kidney beans

2 cups reduced sodium chicken or vegetable stock
1 bell pepper, seeded and chopped
1 minced onion
1 tsp garlic
1 tsp cumin
1 tsp crushed red pepper
1 tsp chili powder

Directions:

Place everything in a 6 quart slow cooker and cook for 5-7 hours on low. Keep warm until ready to serve.