CROCK POT VEGETARIAN CHILI

Ingredients:

1

cup

Pinto Beans (soaked overnight and cooked)

2

14 oz. cans

Organic Diced Tomatoes

1

small

Yellow Onion (chopped)

½

lb.

Shitake Mushrooms (sliced and stemmed)

½

cup

Fresh Green Beans (cut into 1" - 2" pieces)

1

cup

Quinoa

1

bunch

Kale (chopped)

2

cups

Water

1

tsp

Ground Cumin

1

tsp

Garlic Powder

1

tsp

Onion Powder

¼ - ½

tsp

Crushed Red Pepper

Celtic Sea Salt (to taste)

Instructions:

Add pinto beans, diced tomatoes, onion, mushrooms, green beans, cumin, garlic powder, onion powder, crushed red pepper, and Celtic Sea salt to crock pot and cook for 5 hours. Add cooked quinoa and cook for the last 2 – 3 hours. Lastly, add kale 20 minutes before serving or till kale is wilted and tender.