Try this recipe, and check out more of our slow cooker favorites here.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup red quinoa, uncooked</li>
<li>2 15.5-oz cans red kidney beans</li>
<li>
2 15.5-oz cans diced, no-salt-added tomatoes
</li>
<li>2.5 cups water
</li>
<li>1 medium onion, finely chopped</li>
<li>1 green bell pepper, finely chopped</li>
<li>1 jalapeño pepper, seeded and minced, or more to taste</li>
<li>1 bay leaf
</li>
<li>2 tbsp finely chopped sun-dried tomatoes</li>
<li>2 tbsp olive oil
</li>
<li>1 tbsp tomato paste
</li>
<li>1 tbsp vegetable bouillon</li>
<li>1 tbsp lemon or lime juice
</li>
<li>1 tbsp honey</li>
<li>
2 tsp ground cumin
</li>
<li>2 tsp dried oregano
</li>
<li>1 tsp garlic powder</li>
<li>1 tsp ground chipotle powder</li>
<li>1 tsp paprika</li>
<li>1/2 tsp salt</li>
<li>
1/2 tsp ground black pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Add all ingredients to the slow cooker.</li>
<li>Cover, and cook eight to 10 hours on low (or four to five hours on high).</li>
<li>Remove bay leaf, and stir well before serving.</li>
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