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Vegetarian Quinoa Chili

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Vegetarian Quinoa Chili

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Course: Main Course
Cuisine: American
Keyword: Vegetarian Quinoa Chili
Servings: 4
Calories: 366kcal


  • 1 medium bell pepper, green
  • 1 medium onion
  • 3 clove garlic
  • 28 ounce crushed tomatoes, canned
  • 1 tablespoon olive oil
  • 2 1/2 cup water
  • 2 tablespoon chili powder
  • 1 teaspoon cumin, ground
  • 1 teaspoon mustard, ground
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne or red pepper
  • 3 cup kidney beans, canned
  • 1/2 cup quinoa, uncooked


  • Dice pepper and onion. Mince garlic. Saute vegetables in hot oil over medium-high heat on the stove in a large soup pot.
  • Add the spices to your pan to “open” them up with the heat for about a minute. Add the rest of the ingredients and simmer for 30 minutes or dump in the crock pot and cook on low for 2-3 hours or until you are ready to eat. I use a crockpot and usually start my bread right after I put everything in to simmer.
  • I also double the recipe and then have it on baked potatoes the next night or for lunch during the day. It is so healthy and hearty.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 366kcal | Carbohydrates: 63g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Sodium: 1647mg | Fiber: 16g | Sugar: 14g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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