Quinoa And Bean Chili

• 1 cup Red Quinoa, uncooked
• 2 151/2-oz cans Red Kidney Beans
• 2 151/2-oz cans diced, no-salt-added Tomatoes
• 21/2 cups Water
• 1 medium Onion, finely chopped
• 1 Green Bell Pepper, finely chopped
• 1 Jalapeno Pepper, seeded and minced, or more to taste
• 1 Bay Leaf
• 2 tbsp finely chopped Sun-dried Tomatoes
• 2 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tbsp Vegetable Bouillon
• 1 tbsp Lemon or Lime Juice
• 1 tbsp Honey
• 2 tsp ground Cumin
• 2 tsp dried Oregano
• 1 tsp Garlic Powder
• 1 tsp Ground Chipotle Powder
• 1 tsp Paprika
• 1/2 tsp Salt
• 1/2 tsp Ground Black Pepper

1. Add all ingredients to the slow cooker.
2. Cover and cook 8-10 hours on low (or 4-5 hours on high).
3. Remove bay leaf and stir well before serving.
4. Nutrition Facts
5. Serving Size (Makes 6 Servings)
6. Amount per serving
7. Calories 315
8. Total Fat7g
9. Saturated Fat1g
10. Total Carbs54g
11. Protein13g
12. Fiber12g
13. Cholesterol0mg
14. Sodium490mg

red quinoa, beans, salt, water, onion, green bell pepper, pepper, bay leaf, tomatoes, olive oil, tomato, vegetable bouillon, lemon, honey, ground cumin, oregano, garlic, paprika, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/quinoa-and-bean-chili-52454901 (may not work)