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Bean & Vegetable Chili

Active Time: 40 minutes / Cook Time: 35-40 minutes / Total Time: 1 hour

Makes 4 servings

Bean and Vegtable Chili.JPG


  • 2 tablespoons refined coconut oil
  • 1 small yellow onion, peeled and chopped
  • 1 jalapeño, seeded if desired, diced
  • 1 large carrot, diced
  • 2 cloves garlic, peeled and minced
  • ½ teaspoon fine sea salt, plus more to taste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • ¼-1/2 teaspoon cayenne pepper, or to taste (omit if you do not want the heat)
  • 1 bunch Swiss chard, stemmed and chopped
  • 1-15 oz. can black beans, rinsed and drained
  • 1-15 oz. can red kidney beans, rinsed and drained
  • 1-15 oz. can diced tomatoes
  • 1 quart low-sodium chicken broth
  • 1 cup quinoa
  • pinch of salt scant
  • 2 cups water
  • ¼ cup roughly chopped cilantro, leaves and tender stems only


  1. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, jalapeño, and carrot and cook, stirring often, until vegetables soften, 7-8 minutes. Add garlic and next 4 ingredients (salt through cayenne) and stir well. Cook one minute.
  2. Add swiss chard to pan with 1 cup of broth. Stir and let cook until swiss chard is wellwilted, 3-4 minutes.
  3. Add remaining ingredients to the pan, bring to a boil, stir, reduce heat to low and let simmer for 20 minutes.
  4. While the chili simmers, in a medium saucepan bring 2 cups water to boil. Add a pinch of salt and the quinoa and return to a boil. Cover, reduce heat to low, and cook 15 minutes. Turn off the heat, stir, and let quinoa sit for 5 minutes.
  5. Place ¼ of quinoa in each of two bowls. Ladle over ¼ of chili, top each portion with 1 tablespoon cilantro, and serve.
  6. Package remaining quinoa, chili, and cilantro into two airtight containers for lunch tomorrow, and refrigerate.