Campus alert status is yellow: For the latest campus alert status, news and resources, visit

Search Close Search
Search Close Search
Page Menu

Red Bean Quinoa Chili

Recipe adapted from Feeding the Whole Family by Cynthia Lair 

1 can kidney beans, rinsed & drained (also can use black beans) 
2 teaspoons extra-virgin olive oil 
1 medium onion, chopped 
1 teaspoon salt 
2 large carrots, grated 
1 green pepper, chopped 
1 red pepper, chopped 
3 cloves garlic, minced 
3 teaspoons cumin 
1 teaspoon dried oregano 
1/4 teaspoon cayenne 
1/4 teaspoon cinnamon 
2/3 cup quinoa, rinsed in warm water & drained 
1 cup frozen corn 
2 cups organic tomato sauce, low salt 
1 cup water 

Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, carrots, peppers and spices; sauté 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 beans to the pot and simmer another 15 minutes. 

Makes 6-8 (1 Cup) Servings 

Calories 314 
Total Fat 3.5g 
Saturated fat 0.5g 
Total fiber 14g 
Sodium 436mg