Chipotle Black Bean Quinoa Stew // Crockpot Style

I'm trying to branch out from the trusty old crock pot and do more cooking on the stove top, but you really can't beat the convenience of a good slow cooker (especially when you have a very helpful toddler). This stew is hearty and perfect for the cold weather.

Chipotle Black Bean Quinoa Stew
adapted from Tasty Yummies

Ingredients

1-2 dried chipotle peppers

1 pound of dried black beans

1 cup rinsed quinoa, uncooked

1 can diced tomatoes (28 ounce)

1 diced red onion

3 minced garlic cloves

1 chopped green pepper

1 chopped red pepper

2 teaspoons chili powder

1 teaspoon cumin

1/4 cup chopped cilantro

7 cups liquid (I used 4 cups unsalted chicken stock and 3 cups water)

salt and pepper to taste

topping options: sour cream, cheddar cheese, cilantro, green onions, lime wedges, avocado

Add all of the ingredients (with the exception of salt) into your slow-cooker and stir to combine.

Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender.

Before serving remove the chipotles. Add salt and pepper to taste.

Serve with your choice of toppings.