Chipotle Black Bean and Quinoa Crock-Pot Stew

Chipotle Black Bean and Quinoa Crock Pot Stew
Vegan + Gluten-free
Serves 6-8

• 1-2 dried chipotle peppers
• 1lb of dried organic black beans, rinsed and picked over
• 3/4 cup uncooked quinoa, rinsed and picked over
• 1 28-ounce can organic diced tomatoes
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 dried cinnamon stick
• 2 teaspoons chile powder
• 1 teaspoon coriander powder
• 1/4 cup fresh cilantro
• 7 cups homemade chicken broth 
• sea salt and pepper, to tastefor topping:
• cilantro
• green onions, thinly sliced
• lime wedges
• avocado

Directions

1. Load all of the ingredients, except the salt, into your slow-cooker, stir to combine. 
2. If you wish to saute the onion, garlic and bell pepper first, you can, but I like to make crock-pot cooking as simple and quick as possible.
3. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans.
4. Add the salt at the very end, as it will affect how the beans cook, if you add it at the beginning.
5. Remove the chipotles (if you don’t want a mouthful of a whole spicy pepper) and the cinnamon stick before serving.
6. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.

This was a hearty, no meat meal, packed with protein.