This cholesterol-free vegetarian chili is high in fiber and low in saturated fat, a dynamic duo that keeps your blood flowing to your muscles and organs. Plus, one serving packs about one-third of your daily potassium need, which keeps blood pressure in check and your heart and muscles in working order.
Ingredients
- 1 cup red quinoa
- 2 14 oz can kidney beans, canned
- 2 can diced tomatoes
- 2½ cup water
- 1 onion, finely diced
- 1 green pepper, chopped
- 1 jalapeno pepper, diced
- 1 bay leaf
- 2 tbsp sun-dried tomatoes
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp vegetable bouillon
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 tsp cumin
- 1 tsp, ground oregano
- 1 tsp garlic powder
- 1 tsp ground chipotle powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp, ground black pepper
Directions
Prep:
Cook:
Total:
- Add all ingredients to the slow cooker.
- Cover and cook 8-10 hours on low (or 4-5 hours on high).
- Remove bay leaf and stir well before serving.