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 – 1/2 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 coook on high for 4.5 hours or low for 8 hours.
Notes
Want this vegan? Omit the cheese and yogurt.
