Soak the dried beans overnight in 6 cups of water and remove any beans that float.
After the beans have soaked, drain and place in a large soup pot. Add the water, onion, bell pepper and garlic to the pot and bring to a boil. After the bean mixture comes to a boil, reduce the heat to a simmer and cover until the beans are tender, about 60 to 90 minutes. Once the beans have softened, drain and reserve 1 - 1/2 cups of the cooking liquid. Place beans and cooking liquid aside for later use.
Meanwhile, preheat broiler to high. On an aluminum foiled lined baking sheet, place the Roma tomatoes, jalapenos and poblano pepper cut side down. Broil for 10-12 minutes until the tomatoes and peppers are slightly charred. Remove from heat and set aside to cool to room temperature. After the tomatoes and peppers have cooled, place in a food processor and pulse until chopped and combined. Set aside.
In a large slow-cooker over high heat, add the tomato and pepper mixture, chili powder, cumin, salt, pepper, oregano, beans, corn, and reserved bean cooking liquid. Let cook on high for 30 minutes stirring occasionally. Add the quinoa and tomato sauce to the slow cooker and stir to combine, let cook on high for an additional hour or until the quinoa is cooked through.
Serve the chili topped with cubed avocado and enjoy!
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