Slow cooker bean and quinoa chili

By mm_food4me

Ingredients

• 16 oz dried red beans, pre-soaked overnight
• 8 oz dried black beans, pre-soaked overnight
• 28 oz canned chopped tomatoes
• 2 tbsp natural taco seasoning
• 10 oz frozen organic corn
• 1 cup uncooked quinoa
• 2 tbsp organic tomato puree
• 2 tsp Celtic salt
• 6 cups hot water

Preparation

Step 1

Directions:

Add all of the ingredients except corn and quinoa to the slow cooker. Set on high for 5-6 hours.

After the time has past, check to see if you need to add more liquid and how tender the beans are. If they are still too hard cook further for another hour otherwise add the quinoa and corn and cook further for 30 minutes. Leave slow cooker on warm setting until ready to serve.