1 can black beans, drained

1 can kidney beans, drained

1 can pinto beans, drained

1 can corn, drained

1 can diced tomatoes

1 cup uncooked quinoa

5 cups vegetable broth

2 medium carrots, peeled & diced

1 red bell pepper, diced

1/2 jalapeno, diced

1/2 medium yellow onion, diced

2 tbsp. minced garlic

2 tsp. black pepper

2 tbsp. nutritional yeast

3 tbsp. chili Powder 

2 tbsp. cumin 

2 tbsp. oregano 

1 tsp. paprika

1 tsp. smoked paprika

Garnish- Avocado and cashew cheese


1. In a large pot, sauté onions, carrots, jalapeno, bell pepper, garlic and 2 tbsp. veggie broth. Cook until onions are translucent.

2. Once veggies are soft add in diced tomatoes, uncooked quinoa and spices. Pour in vegetable broth just enough to cover everything. Simmer for 5-10 minutes on low heat.

3. Add drained beans, corn and more vegetable broth if needed, cook on simmer for 15-20 more minutes until quinoa is cooked all the way through. Taste and adjust seasoning if needed.

4. Once chili is done, turn off heat and garnish with more nutritional yeast, cashew cheese and avocado.

Kayla Jacob

Personal Chef

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