Happy Monkey Club

Hearty Quinoa and White Bean Chili

Serves 6
This recipe is loaded with great proteins not only from the beans but this stick-to-your-ribs recipe also includes quinoa. All that and it’s delicious.


1/2 cup uncooked quinoa
1 large red bell pepper, chopped (2 cups)
1 large green bell pepper, chopped (2 cups)
2 small onions, chopped (1 cup)
1 stalk of celery, sliced (1/2 cup)
1 jalapeno pepper, sliced (optional, if you like more heat)
1 tsp ground chipotle pepper
2 15-oz cans white beans, drained and rinsed
4 large fresh tomatoes, chopped with juices (4 cups)
2 tsp ground cumin
1 tsp dried oregano
6 oz fresh spinach, chopped (4 cups)


  1. In a 4-qt pot, combine quinoa and 4 cups water and place over high heat. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 15 minutes.
  2. Add bell peppers, onion, celery, jalapeno, chipotle, beans, tomatoes, cumin and oregano to pot with quinoa.
  3. Bring to a simmer and cook, uncovered, for about 10 minutes.
  4. When chili is thick and quinoa is throwing off its tiny white haloes, stir in spinach and cook for 1 more minute, until just wilted. Serve hot.
  5. You can freeze the leftovers for an easy re-heat later. Hope you enjoy it as much as my family and I do!

by Danette May

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