Recipe: Quinoa and Bean Chili (no meat, crock pot)

QUINOA AND BEAN CHILI

"Red quinoa and red kidney beans provide the protein in this meat-free chili, and ground chipotle chilies, fresh jalapenos, and paprika provide the spice. Even meat lovers will be happy with this substantial chili. Serve it with corn chips or homemade cornbread. This recipe freezes and reheats well."

1 cup red quinoa
2 cans (15.5 ounces each) red kidney beans
2 cans (14.5 ounces each) diced tomatoes
2 1/2 cups water
1 medium onion, finely chopped
1 green or red bell pepper, finely chopped
1 jalapeno, seeded and minced, or more to taste
1 bay leaf
2 tablespoons finely chopped sun-dried tomatoes
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon vegetable bouillon (such as Organic Better than Bouillon
1 tablespoon lemon juice or lime juice
1 tablespoon honey
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon ground chipotle powder
1 teaspoon paprika (smoked or sweet)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir together all ingredients in the slow cooker crock.

Cover crock pot and cook 8-10 hours on LOW (or 4-5 hours on HIGH).

Remove bay leaf and stir well before serving.

Dairy-Free

Makes 6 servings (about 1 1/2 cups each)
Source: Everyday Gluten-Free Slow Cooking by Kimberly Mayone and Kitty Broihier