Vegetarian Quinoa Chili

This hearty chili is made with beans, vegetables, and quinoa. This is sure to be a crowd pleaser.


  • 1 cup quinoa
  • 2 cups water with a dash of salt
  • 2 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, diced (optional – only use if you want a spicy chili)
  • 3 medium sized tomato - chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans and 1 (15 ounce) can of pinto beans, drained and rinced
  • 2 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons chili powder, depending on your taste (I also like to use a seasoning called "Mexican Fiesta" by Frontier)
  • 1 tablespoon ground cumin
  • Salt and black pepper, to taste

Optional toppings: red or green onions, avocado slices, Almond cheese, Coconut plain yogurt for sour cream substitute. We also like to use a new gluten-free chip by Enjoy Life, called Plentils (made from lentil flour. They are light and crispy and very good!)


  • 1. In a medium sauce pan, boil water with a dash of salt in it. Add quinoa and lower heat. Cover until water is absorbed. Set aside.
  • 2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, and celery. Cook until vegetables are tender, about 5-8 minutes.
  • 3. Add the black beans, kidney beans, pinto beans, tomatoes, and tomato sauce. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Stir in ½ of the prepared quinoa and save the rest. Serve warm.
Note: Use the extra quinoa the next morning by simply adding raw almonds, chopped apple, raisins, cinnamon, and almond milk. You can serve this cold or warm.

By:  Katy Joy Freeman
© 2013 by  All rights reserved


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