Crockpot Mexican Jumping Bean Chili - Healing Lifestyles & Spas

Ingredients

• 2 medium onions, chopped
• 2 red bell peppers, chopped (or any color such as orange or yellow)
• 1 green pepper, chopped
• 3 cloves garlic, chopped
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (28 ounce) can tomato puree
• 1 tablespoon tomato paste
• 1 (15 ounce) can chickpeas (garbanzos), rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 cup frozen shelled edamame * (no need to defrost)
• 1/2 cup uncooked quinoa, rinsed
• 1 cup vegetable broth (can stir in a bit more after cooking if a thinner chili is desired)
• 1-2 jalapenos, seeded and chopped (optional)
• Hot sauce to taste, optional
• 1/2 to 1 teaspoon salt
• 2 tablespoons chili powder
• 2 tablespoons cocoa
• 1 tablespoon dried oregano
• 1 tablespoon dried cumin