Red Bean and Quinoa Chili


Red Bean and Quinoa Chili


  • 2 cans 15-ounces each of kidney beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1-2 teaspoons sea salt
  • 2 garlic cloves minced
  • 1 large red pepper chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon cinnamon
  • teaspoon cayenne
  • cup quinoa rinsed in warm water and drained (not cooked)
  • 1 cup frozen corn
  • 1 cup organic tomato sauce
  • 1 cup water
  • 1 bunch of kale or spinach chopped
  • Grated cheddar cheese optional


  • Drain and rinse beans.
  • Heat oil in a skillet on medium heat.
  • Add onion, 1 teaspoon of salt, garlic, red pepper, cumin, oregano, cinnamon, and cayenne. Saute for 5-10 minutes.
  • Add rinsed quinoa and stir in. Add corn, tomato sauce and water to onion/quinoa mixture. Simmer together 20 minutes.
  • Add cooked beans.
  • Add kale or spinach and simmer until greens are wilted.
  • Simmer for another 5-10 minutes, salt and pepper to taste .
  • Top each bowl with a sprinkle of grated cheese (if desired).
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