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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

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