Vegetarian Quinoa Chili with Kale and Red Beans
Prep time: 
Cook time: 
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Serves: 4 to 6
  • 1 tablespoon ghee, or butter, or olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne
  • 1 teaspoon salt
  • 1 cup of water
  • ⅔ cup quinoa, rinsed with warm water
  • 1 cup corn, fresh or frozen
  • 1 cup tomato sauce
  • 1 can kidney beans, rinsed
  • 1 small bunch of kale, destemmed and coarsely chopped
  1. In a large sauce pan, heat oil over medium low heat. Add the onion, bell pepper, garlic and spices and sauté until softened, about 5 minutes. Stir in the water, quinoa, corn, and tomato sauce. Bring to a boil then reduce heat to low and simmer for 20 minutes. Add the beans and kale and simmer for an additional 5 minutes, or until kale has softened.
(Adapted from my favorite cookbook, Feeding the Whole Family)
Recipe by Some the Wiser at