|15 min||8 h||8 h 15 min||6|
|1 medium pepper(s)||Green bell pepper (diced)|
|1 medium||Yellow onion (diced)|
|2 medium potato(es)||Sweet potato (peeled, diced)|
|1 medium pepper(s)||Jalapeno pepper (seeded, minced)|
|2 can(s) (13oz)||Diced tomatoes, canned|
|2 can (15oz)||Black beans, canned (drained, rinsed)|
|2 cup||Vegetable stock/broth|
|1/4 tsp||Cayenne pepper|
|1 tbsp||Chili powder|
|2 tbsp||Cocoa powder, unsweetened|
|1 tsp||Kosher salt|
|1/2 cup||Quinoa, uncooked (rinsed well)|
|6 tsp||Greek yogurt, plain, fat-free (for topping)|
|1/4 cup||Cilantro (coriander) (chopped, for topping)|
|4 tbsp||Green onion, scallion, ramp (for topping)|
1. Prep your vegetables by dicing your green pepper, yellow onion, sweet potato and jalapeno pepper and add them to a 3-quart or larger slow cooker.
2. Then add your diced canned tomatoes and your canned black beans to the slow cooker.
3. Add your vegetable stock and spices (cayenne pepper, chili powder, cocoa powder, cumin, paprika and salt) to the slow cooker.
4. Add your dry quinoa to the slow cooker and close the lid. Set the slow cooker to cook on low for 8-10 hours or on high for 5-6 hours.
5, Serve with assorted toppings such as Greek yogurt, chopped cilantro or chopped green onions. Keeps refrigerated in an airtight container for about 3 days, or add to your freezer and store for up to 2 weeks. Enjoy!
For a grain-free option omit the quinoa and add either chickpeas or kidney beans for extra protein.
To keep this dish Paleo & Whole30 omit the grains and beans and replace with extra vegetables and ground turkey or chicken.
This dish makes the perfect meatless Monday option. Keeping it plant-based a few days of the week helps to reduce the environmental impact, and is great for your health.