Slow cooker quinoa chilli

2 medium roasted peppers in oil, sliced our chopped roughly

1 tbsp olive oil

1 medium onion, chopped

1 yellow pepper, chopped

2 birds eye chillis, deseeded and chopped

2 cloves garlic, finely chopped

2 tsp ground cumin

1 tsp dried oregano

¼ tsp smoked paprika

¼ tsp ground cloves (use pestle and mortar)

1 tsp salt

945ml vegetable stock

2 x 400g tinned cannellini beans, drained

150g uncooked quinoa, rinsed under cold water and drained

5-6 dashes Tabasco sauce (optional)

Fresh lime wedges and other optional toppings such as fresh coriander, sour cream or Greek style yoghurt