top of page

Healthy, Hearty, Protein-Packed Fall Chili

Fall is officially upon us which can only mean one thing. Soup weather is finally here! We are not sure what it is about the cooler nights that makes us always want to curl up with a steaming bowl of soup, but whatever it is, it is magic. The best thing about soup? If done correctly they can be very healthy and very filling, so naturally with the change of weather we had to give you a suggestion to get you started.

Protein-Packed Chili

Serves 8


  • 1 tablespoon oil

  • 8 cloves garlic minced

  • 1 onion chopped

  • 1 red bell pepper chopped

  • 1 jalapeno, chopped, seeded

  • 1 teaspoon salt to taste

  • ¼ teaspoon pepper to taste

  • 1 tablespoon cayenne pepper

  • 4 tablespoons chili powder

  • 1 tablespoon cumin

  • 4 tomatoes cubed

  • 1 can 28 oz crushed tomato

  • 4 cups vegetable broth

  • 2 cups water

  • 1 ½ cups rinsed quinoa

  • 1 cup drained red kidney beans

  • 1 cup drained pinto beans

  • 1 cup drained black beans

  • 1 cup fresh or frozen corn

  • 1 tablespoon fresh cilantro

  • Avocado for garnish


  1. Use a large pot over medium heat. Combine oil, garlic, onion, pepper, jalapeno, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent. (5-6 minutes)

  2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.

  3. Cover and reduce to a simmer for 25-30 minutes.

  4. Add corn, lime juice, oregano, and cilantro. Cover again and simmer for five more minutes.

  5. Let stand for two minutes. Serve topped with avocado and cilantro.


2 views0 comments
Post: Blog2_Post
bottom of page