CrockPot Black Bean Lentil Quinoa Chili

• Vegetarian
• Gluten free

• Produce

  • 1 Avocados
  • 3 Powder tbsp Chilli
  • 1 Cilantro
  • 1 tbsp Coriander
  • 1 tbsp Oregano

• Canned Goods

  • 1 tbsp Tomato paste
  • 6 cup Vegetable broth

• Condiments

  • 1 Lemon juice, fresh

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Cheddar cheese
  • 1 Greek yogurt

Found on colorfulrecipes.com

Ingredients

• Red Onion - 1, chopped.
• Garlic Cloves - 4, minced.
• Red Bell Pepper - 1, chopped.
• Baby Carrots - 1 cup, sliced.
• Tomatoes - 4 cups, chopped.
• Black Beans - 2 (15oz) cans, rinsed and drained.
• Brown Lentils - 1 cup, dry.
• Quinoa - ½ cup, uncooked.
• Corn - 1 cup, frozen.
• Vegetable Broth - 6 cups.
• Coriander - 1 tbsp.
• Cumin - 1 tbsp.
• Oregano - 1 tbsp.
• Chilli Powder - 3 tbsp.
• Tomato Paste - 1 tbsp.
• Olive Oil - 2 tbsp.
• Fresh Lemon Juice
• Greek Yogurt
• Cheddar Cheese
• Diced Avocados
• Cilantro
• Tortilla Chips

Directions

• In a large pot or Dutch Oven, heat oil over medium heat. Sautee onion, garlic, red bell pepper, carrots, coriander and cumin for 3-5 minutes.
• Stir in tomato paste, add chopped tomatoes, oregano and cook for 5 minutes.
• Add the cooked mixture into your Crock-Pot.
• Top with all remaining ingredients and give it all a good stir.
• Cover and coook on high for 4.5 hours or low for 8 hours.