Get ready for another week of meal prep with this Sunday's recipe for quinoa and bean slow cooker chili! Load up your meal management system with this tasty and healthy chili for good clean eating all week long.
Makes 6 servings.
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 jalapeno pepper, seeded and minced
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.
Macros Per Serving (1/6 of total):
Meal Prep Tip:
Slow-cooker chili of any kind is fantastic for meal prep
because even though there are a lot of ingredients, you can make this dish weeks in advance. It freezes and reheats very well. Pack a frozen serving of chili and store it in the middle of your Six Pack bag for extra cooling power!
Recipe and header image courtesy of Bodybuilding.com
If you're in need of a slow cooker, check out our guide to the best slow cookers for the job! You might also like our recipe for slow cooker pork chops with dates and thyme. As always, check out all of our Meal Prep Sundays recipes for even more culinary inspiration for your meal management system.