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SLOW COOKER LENTIL AND QUINOA CHILI

Ingredients

• 1 onion, chopped
• 3 garlic cloves, minced
• 1 celery stalk, chopped
• 2 bell peppers, chopped
• 1 15 oz can diced tomatoes
• 4 cups vegetable broth
• 1 can water (I use the can of diced tomatoes to grab all the leftover flavor)
• 1 cup dried lentils
• 1 15 oz can Bush's Pinto Beans
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 tablespoon oregano
• 1/2 cup uncooked quinoa

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