Slow Cooker Black Bean Lentil Quinoa Chilli
Updated: Aug 11, 2019
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Ingredients (4 serves) :
1 red onion, chopped.
2 garlic cloves, minced.
1 capsicum, chopped.
2 carrots, chopped
2 cups chopped tomatoes.
1 can black beans rinsed and drained.
1/2 cup brown lentils, dry.
1/2 cup quinoa, uncooked.
1/2 cup corn, frozen.
4 cups vegetable broth
1 tsp coriander
1 tbsp cumin
1 tsp oregano
2 tbsp chilli powder
1 tbsp tomato paste
2 tbsp Olive Oil
Method
In a large pot, heat oil over medium heat. Saute onion, garlic, capsicum, 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 slow cooker. Top with all remaining ingredients and give it all a good stir. Cover and cook on high for 3.5 hours or low for 5 hours.
Serve with lemon juice, 1 dollop coconut yoghurt and sliced avocado.
** For males or physically active females, add an additional 1-2 poached eggs.