SLOW COOKED CHILLI BEANS

Ingredients

• 470 ml Red kidney beans, canned
• 350 ml Canned tomatoes, crushed
• 350 ml Vegetable broth, bouillon or consomme, low sodium
• 120 ml Red onion, finely chopped
• 80 ml Quinoa, uncooked
• 2 clove Garlic clove, minced
• 1 1/2 tbsp Tomato paste
• 1 1/2 tbsp Chili powder
• 2 1/4 tsp Cumin, ground
• 1/2 tsp Sea salt

Method

1. Add all of the ingredients to the pot of a slow cooker and mix well to combine.
2. Cook on high for two and a half to three hours or on low for five to six hours.
3. Stir well and season with additional salt if needed. Divide between bowls and enjoy!