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Gluten-Free Quinoa and Bean Chili Recipe

By March 9, 2016 April 15th, 2019 No Comments


  • This is a delicious slow-cook recipe, great for making in bulk and freezing for future meals to come.
  • Loaded with fiber, protein, and potassium, this chili recipe has it all!

This cholesterol-free vegetarian chili recipe 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. Quinoa, a gluten-free, easily digested grain with all of the essential amino acids you need to make muscle and other lean tissue, is also a source of fiber. Kidney beans supply protein and fiber, too, and they’re loaded with manganese, a mineral your body requires to produce energy, make collagen, and help defend against cell damage.

Give this chili recipe a try and slow cook your way to a tasty evening.


  • 1 cup red quinoa, uncooked
  • 2 15-1/2-oz cans red kidney beans
  • 2 15-1/2-oz cans diced, no-salt-added tomatoes
  • 2-1/2 cups water
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 jalapeƱo 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.


Yield: 6 servings

Fat per serving: 7g

Saturated fat per serving: 1g

Carbs per serving: 54g

Protein per serving: 13g

Fiber per serving: 12g

Sugar per serving: 490mg