Yields: 4 servings

Nothing like a hearty bowl of chili to keep you warm. For added crunch and flavor, garnish it with guacamole and baked brown rice tortilla strips


  • 1 cup dry quinoa, rinsed and cooked
  • 2 tbsp olive oil
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 2 (15-ounce) cans cannellini beans, drained
  • 2 cups low-sodium vegetable stock
  • 1/4 cup chopped fresh cilantro
  • 3/4 tsp sea salt


  1. In a Dutch oven, heat the oil over medium-high heat.
  2. Add the onion, garlic, and peppers and simmer, stirring periodically, for 4-5 minutes, or until the vegetables are somewhat softened.
  3. Add the spices and simmer for 1 minute, stirring constantly.
  4. Toss in the beans and stock and bring to a boil.
  5. Cover and decrease the heat to medium-low; cook, stirring occasionally, for 18-20 minutes.
  6. Take the pan off the heat and add the cilantro and salt.
  7. Divide the cooked quinoa into four bowls and top with 1/4 cup white chili in each.
  8. Enjoy while it’s still hot.