Veggie Chili over Quinoa

1 tsp. extra virgin olive oil

½ large yellow onion, chopped

2-3 cloves garlic, minced

1 red bell pepper, chopped

8 oz. mushrooms, sliced (optional)

1-2 handfuls of baby kale (optional)

1 tsp. chili powder

1 tsp. coriander

¼ tsp. cumin

Himalayan salt, to taste

1 Tbsp. liquid aminos (either Coconut aminos or Bragg’s)

1 (28 oz.) can of diced tomatoes 

1 (15 oz.) can of fire roasted diced tomatoes with green chilies 

1 (15 oz.) can of organic black beans

1 (13.4 oz.) carton of organic Garbanzo beans

Quinoa, cooked according to instructions

Instructions:   

1)      Heat oil in skillet and add chopped onions and minced garlic and sauté until clear.  (Note:  This step is probably not necessary; I just did it before I decided to just throw it all in the slow-cooker, so I am sure it would turn out fine if this step was skipped.)

2)      Add remaining ingredients (except for quinoa) into a large slow-cooker (or regular pot) and stir.

3)      Add sautéed onions and garlic to slow-cooker. 

4)      Turn heat on high for 2 hours, and then turn down to low for an additional 4-5 hours.

5)      Add cooked quinoa to serving bowls and spoon veggie chili on top.

6)      Enjoy!

Any veggies can be added or substituted, so feel free to experiment. :)