Ingredients

The following ingredients have 4 Servings
  • 1 can (15.5 oz.) chili beans in mild chili sauce (Note 1)
  • 1 can (14.5 oz.) fire-roasted diced tomatoes
  • 1 can (15 oz.) black beans, (drained & rinsed)
  • 1-1/2 cups frozen corn
  • 1 cup plain quinoa
  • 1 teaspoon minced garlic
  • 2 and 1/4 cups vegetable or chicken stock (or broth)
  • 1/4 cup finely diced jalapeños ((~1 small), optional Note 2)
  • 1 package (14 oz.) frozen tri-color pepper and onion blend
  • 1 package (1.12 oz.) fajita seasoning (Note 3)
  • 1 teaspoon EACH ground cumin, ground chili powder
  • 1 cup Mexican blend or fiesta blend shredded cheese
  • Optional additions: sour cream (lite is great), guacamole or avocado, fresh lime, cilantro

Instruction

  • PREP: Generously spray the slow cooker with cooking spray. Rinse quinoa in a fine-mesh sieve to remove the saponin coating (some quinoa is pre-rinsed and says so on the package). If using jalapeños, remove ribs and seeds and finely mince or pulse in a mini food processor until evenly chopped.
  • SLOW COOKER: Add in the undrained chili beans and tomatoes. Add in the drained and rinsed black beans, corn, rinsed quinoa, garlic, vegetable stock, minced jalapeño, pepper & onion blend (no need to thaw), fajita seasoning, cumin, and chili powder. Give everything a good stir and then cover the slow cooker with a lid.
  • COOK: Cook on high for 2 and 1/2 to 4 hours. (Watch carefully, as all slow cookers cook differently - yours may be quicker or slower. Mine takes right around 3 hours and 30 minutes.) You'll know it's done when the quinoa has "popped" and most of the liquid is absorbed. Be careful to not overcook; if the quinoa burns at the edges, it can become a bit mushy. Stir gently and let mixture stand, off heat without lid, for about 5-10 minutes to steam through and allow remaining liquid to absorb. Stir once more gently.
  • FINISHING: Sprinkle in the cheese and allow to melt on top. Taste and adjust seasoning, adding additional salt/pepper if needed. Serve in bowls with desired toppings; we love lots of sour cream, fresh avocado or guacamole, fresh cilantro, and a good squeeze of fresh lime!