½ C uncooked quinoa
1 C dried black beans (I’m not entirely sure what this translates to for canned black beans – probably 2 15oz cans would be my guess)
1 green bell pepper, chopped
1 red onion, diced
2 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
1-2 dried chipotle peppers
3-1/2 C water or broth
Pretty much the only thing that needs preparation for this recipe is the black beans. Soak the beans overnight. Rinse thoroughly, then put in a pot to boil while you chop the veggies. Let them simmer for at least 20-30 minutes, until mostly tender (they will finish cooking in the crock pot).
If desired, sauté the veggies until cooked (but really, why make more work for yourself?)
Cook on high 4-6 hours (though 5 should be plenty) or low for 8-10 hours, but cooking time will vary depending on your crock pot. Remove cinnamon stick and chipotle peppers before serving.
Makes 4 large servings, or 6 small servings
The chipotle peppers add a nice smoky flavor to the stew, but it still comes out a bit on the bland side for me. I’ve added a package of taco seasoning before, which noticeably increases the overall spiciness of the dish.