Slow-Cooker Quinoa Chili

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes with mild green chiles, undrained
• 1 can (14 ounces) fire-roasted diced tomatoes, undrained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups reduced-sodium beef broth
• 1 cup quinoa, rinsed
• 2 teaspoons onion soup mix
• 1 to 2 teaspoons crushed red pepper flakes
• 1 teaspoon garlic powder
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• Optional: Shredded cheddar cheese, chopped avocado, chopped red onion, sliced jalapeno, sour cream and cilantro

1. In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
2. Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours or until quinoa is tender.
3. Serve with optional toppings as desired.

ground beef, onion, garlic, tomatoes, tomatoes, garbanzo beans, black beans, beef broth, quinoa, onion soup mix, red pepper, garlic, cayenne pepper, salt, cheddar cheese

Taken from www.tasteofhome.com/recipes/slow-cooker-quinoa-chili/ (may not work)