Crockpot Quinoa Chili

We've been on a bit of a crockpot kick recently with some favorites like Beyond Meat Chili or Kung Pao Chickpeas in the regular meal planning rotation. That said, don't want to overdo them and have them get old, so always on the lookout for new options. This one looked worth a try:

Recipe

• 2 1/2 c vegetable broth
• 1/2 c quinoa
• 1 can (15 oz) beans - black, pinto, your call - drained & rinsed
• 1 can (15 oz) diced tomatoes - NOT drained
• 1 bell pepper, chopped
• 1 carrot, chopped
• 1/2 c corn kernels
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 small chili pepper, minced
• 2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp oregano
• 1 1/2 tsp salt
• 1 tsp pepper

I want to say, just add it all to your crockpot - but the original recipe is a bit more strict on the order. So, if you want to follow that: 

• broth, quinoa, beans & tomatoes
• peppers, carrot, corn, onion, garlic
• seasonings

OK after stirring all those in (in order or not), cook 2.5-3 hours high or 5-6 low - longer makes it less soupy.

Notes

This one came out unexpectedly kick-ass. Was very glad I doubled it up and will be eating scoops of this for a little while... Seriously, it smells so good (with the taste to back it up) that I haven't paused long enough to take a picture the first time or even with a couple rounds of leftovers.