Vegetarian Chili

This recipe can be made entirely of goods you may have hiding on your shelves already! Simply dump your cans in the pot and season generously for this hearty, protein-packed meal.

Optional toppings can include avocado, cheddar cheese, cilantro, sour cream,  or corn chips.

Nutrition Facts

  • The calcium and phosphorus in black beans help build and maintain bone strength
  • Quinoa is one of very few plants that contain complete protein! This means that it contains all 9 essential amino acids that the body can NOT make for itself and much get from food.
  • Cayenne pepper contains a component called capsaicin which helps reduce appetite and boost fat burning.

  • 2 ct - Cans of Diced Tomatoes
  • 1 ct - Can of Tomato Sauce
  • 1 ct - Diced Green Chilis (4 oz)
  • 1 cup - Quinoa (dry)
  • 1 tsp - Garlic Powder
  • 2 tsp - Onion Powder
  • 1 1/2 tbsp - Chili Powder
  • 2 tsp - Cumin
  • 1 tsp - Paprika
  • 1/2 tsp - Cayanne Pepper
  • 1/2 tsp - Salt
  • 1 ct - Can of Corn
  • 1 ct - Can of Kidney Beans
  • 1 ct - Can of Black Beans

  1. Mix 1 cup quinoa with 2 cups water in a medium saucepot and bring to a boil. Reduce heat to simmer, cover, and cook quinoa 15 minutes. Uncover, fluff, and set aside.
  2. In a large saucepot, add tomato sauce, diced tomatoes, diced chilis, seasonings, and quinoa. Bring to a simmer, cover, and cook until the mixture has thickened (about 20-30 minutes).
  3. While chili is cooking, drain and rinse both cans of beans and the can of corn.
  4. Add beans and corn to chili and simmer for another 5-10 minutes.
  5. Add toppings and enjoy!
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