Three bean, butternut, and quinoa chili

Whip up this vegetarian chili in your slow cooker for a filling, delicious, and comforting meal!

1 tablespoon olive oil
4 cloves garlic, minced
1 cup red onion, diced (about 1/2 of a medium onion)
2 green bell peppers, diced
1 cup butternut squash, cubed (I used frozen)
1 cup corn kernels (I used frozen)
1 15.25 ounce can black beans, rinsed and drained
1 15.5 ounce can dark red kidney beans, rinsed and drained
1 16 ounce can pinto beans, rinsed and drained
1 pint cherry tomatoes, diced (or 1 14.5 ounce can)
1 16 ounce can tomato sauce
2 cups low sodium vegetable broth
3/4 cup uncooked quinoa
4 tablespoons chili powder
1 tablespoon cumin
Salt and pepper, to taste
Cilantro, for garnish

View the full recipe at Ruffles & Truffles →