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SIMPLE WHITE BEAN CHILI with Quinoa, Kale, Carrots & Corn

Nothing like a chili recipe to warm you up in the middle of winter. This one is both simple and nutritious. What's in your bowl?


1 large white onion, diced

1 large carrot, chopped

3/4 cup chopped celery

2 cloves garlic, minced

2 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1/8 tsp cayenne pepper

1 tsp salt

1 tsp dried oregano

5 cups vegetable broth

1 bunch kale, chopped

1/2 cup quinoa

2- 15 oz cans cannellini beans, drained & rinsed

11 oz can corn kernels (or frozen)


1. In a Dutch oven or stock pot, over medium heat add 1 Tbsp oil. Saute onion, carrot, celery and garlic; stirring occasionally, until vegetables are tender, about 6 minutes. Stir in spices and cook, stirring continuously to release aromatics, approximately 1 minute.

2. Add broth; increase heat to high and bring to boil and simmer for 5 minutes. Stir in quinoa and kale; once boiling reduce to medium low, cover and cook approximately 15 minutes.

3. While quinoa is cooking, transfer 1/2 cup of the beans to a food processor with 1/4 cup water, then puree until nearly smooth. Once quinoa is cooked, stir pureed bean mixture, remaining beans and corn into chili then continue to cook uncovered until heated through approximately 5 minutes.

4. Let stand 5 minutes before serving.

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