Slow Cooker Quinoa Chili

As the weather cools, it's time to crank out the old slow cooker!

I love that I can chuck everything in, give it a stir and know that there's one less thing to worry about at 530pm when the girls are cranky and it's all hands on deck to get them ready for bed.

This is a mild chili so my toddler would eat it, so feel free to add more chili powder if you're a fan of heat! 

Ingredients:

• 1 yellow onion, diced

• 400 g can black beans

• 400 g can red kidney beans

• 1 cup uncooked quinoa

• 2 cups frozen corn, defrosted

• 2 400g cans tinned tomatoes

• 3 Tbsp tomato paste

• 3 cups veggie stock

• 1/2 tsp ground chili powder

• 1/2 tsp ground cumin powder

• 1/4 tsp salt

• 1 fresh avocado (garnish)

• 1 packet natural corn chips

Directions:

1. Add all ingredients (excluding avo, coriander & chips) into the slow cooker and give it a stir.

2. Cook on high for 2-3 hours or low for 6-8.

3. Serve with chopped avo, fresh coriander & corn chips for scooping.