This recipe is a huge hit for our family and perfect if you’re into doing meatless meals! It’s very filling, packed with flavor and easy to make! I like to freeze the leftovers and reheat later on a night that I don’t have time to make dinner.


  • 1/2 cup rinsed quinoa

  • 1 cup water

  • 1 tablespoon olive oil or avocado oil

  • 1 small onion chopped

  • 3-4 cloves garlic minced

  • 1 (15 ounce can) black beans

  • 1 (15 ounce can) light red kidney beans

  • 1 (15 ounce can) dark red kidney beans

  • 2 (15 ounce can) diced tomatoes

  • 1 (15 ounce can) tomato sauce

  • 2 cups vegetable broth

  • 1 (15 ounce can) corn

  • 2-3 tablespoons chili powder

  • 1 tablespoon cumin

  • 1 tablespoon cocoa powder

  • 1 teaspoon salt

  • pepper to taste


  1. In a medium saucepan, boil 1 cup water then add quinoa. Reduce heat and simmer for 15 minutes or until water is absorbed.

  2. In a large pot (I used a dutch oven), heat the olive oil over medium to high heat. Saute onion and garlic until tender, about 4-6 minutes.

  3. While onion is cooking, open cans of beans and rinse in a strainer with water.

  4. Add tomato sauce, diced tomatoes, black beans, kidney beans, and corn to chili. Stir in cooked quinoa. Stir in seasonings. Simmer for about 30 minutes. Serve warm.

  5. Garnish: we like to add Mexican shredded cheese on top, you could also add cilantro, green onions, sour cream.

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