Begin by rinsing the quinoa to remove any bitterness. Chop up your bell peppers, onion, and garlic finely to maximize their flavors.

In your slow cooker, combine the rinsed quinoa, black beans, kidney beans, diced tomatoes (with juice), bell peppers, onion, garlic, cumin, chili powder, salt, and pepper. Stir well to blend everything together.

Pour the vegetable broth over the entire mixture, ensuring that everything is well submerged.

Cover your slow cooker and set it to cook on low for 6 hours or on high for 3 hours.

After cooking, check the chili’s consistency. If it feels too thick, stir in additional broth until you reach your desired texture.

Ladle your hearty chili into bowls and serve hot. Garnish with diced avocado or cheese if desired.