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.
Toppings:
Fresh Lemon Juice
Greek Yogurt
Cheddar Cheese
Diced Avocados
Cilantro
Tortilla Chips
Instructions:
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 cook on high for 4.5 hours or low for 8 hours.
https://colorfulrecipes.com/crock-pot-black-bean-lentil-quinoa-chili