Many people don’t realize that quinoa is actually a seed and not a grain! Red quinoa in this chili adds a unique twist to the classic dish many of us love (plus the red matches it nicely). Feel free to swap in any color of quinoa — they’re all a complete protein.
Spicy, smoky and sweet work to complement each other in a surprising way. The ground chipotle chili, fresh jalapeño, paprika, and onion add a nice kick of spice, while the honey adds a complex flavor to this vegetarian chili. If you would rather have your chili unsweetened, you can leave the honey out.
- 1 cup red quinoa
- 2 (15.5-ounce) cans red kidney beans
- 2(14.5-ounce) cans diced tomatoes
- 2 1/2 cups water
- 1 medium onion, finely chopped
- 1 green or red bell pepper, finely chopped
- 1 jalapeño, 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 brand)
- 1 Tablespoon lemon or lime juice
- 1 Tablespoon honey
- 2 teaspoons ground cumin
- 2 teaspoon 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 slower cooker crock. Cover and cook 8-10 hours on LOW (or 4-5 hours on HIGH).
- Remove bay leaf and stir well before serving.
Original photos by Marlina Phan