Recipe makes 8 very large & filling servings
1 serving = 9 weight watchers smart points
1 yellow onion diced
1 red bell pepper diced
1 tbsp olive oil
4 cloves garlic minced
1 1/2 cups uncooked quinoa
2 1/4 cups vegetable broth
14 oz can diced tomatoes
8 oz can tomato sauce
2 tbsp chili powder
1 1/2 tsp cumin
Salt & pepper to taste
15 oz can black beans drained & rinsed
15 oz can pinto beans drained & rinsed
15 oz can corn drained
1 1/2 cup 2% shredded mexican cheese blend
Heat olive oil in a pan over medium heat. Cook onion & pepper for about 3 minutes or until soft. Add garlic & cook another 30 seconds.
Spray a large crock pot with a non stick cooking spray. Pour cooked onions, peppers, & garlic into crock pot. Next add quinoa, vegetable broth, diced tomatoes, tomato sauce, chili powder, cumin, salt, & pepper.
Cook on high for 2 1/2 hours.
Stir in black beans, pinto beans, & corn.
Top with cheese.
Turn crock pot to low or warm & cook for another 15 minutes or until cheese is melted.
I served mine with sour cream & avocado.