2 cans (14.5 oz) fire roasted tomatoes
1 can (16 oz or less) tomato sauce
1 can (16 oz or less) black beans, drained
1 can (16 oz or less) cannellini or navy beans, drained
1 can (4.5 oz) diced green chiles
2 cups vegetable broth (or 2 cups hot water with 2 veggie bouillon cubes dissolved)
1 cup white or tricolor quinoa, rinsed well
1 small or medium onion, diced
2 garlic cloves, minced
(optional) approx 1/4 cup roasted red peppers, diced
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
sprinkle of cayenne
sprinkle of crushed red pepper flakes
Add all ingredients to crockpot; stir until combined. Beans and quinoa will sink to bottom. Cook on HIGH for 2-3 hours*. Quinoa will cook quickly, so it may not take a full 3 hours.
Top with non-fat plain Greek yogurt and reduced-fat cheddar cheese, if desired.
*Chef’s notes: When I made this the first time, at 2 hours, it was still very watery. Then at 3 hours, the liquid was completely absorbed like a casserole, and I had to add more vegetable stock to make it spoon-able. I would recommend checking and stirring at the 1 1/2 hour mark, 2 hour mark, and then every 15 minutes after that. Quinoa on the sides and bottom will cook more quickly than the quinoa that floated to the top, so stirring helps to keep the quinoa cooking evenly. You’ll want the final texture to be chunky and chili-like, not soupy, but also not cake-y or casserole-y.