Sneaky Greens Quinoa Chili

This protein packed vegetarian chili is the perfect compliment to these cold days we've been having lately. Great to cook on a Monday and take for lunch all week. I'm not sure what it is about chili, but it always tastes better to me the next day (and the next day, and the next day, and the next).  Try to use as many organic ingredients as possible when making this. 

  • 1 cup quinoa
  • 1 32 oz. container of vegetable broth 
  • 1 15 oz. can of black beans
  • 1 15 oz. can of kidney beans
  • 1 4.5 oz. can green chiles
  • 1 deseeded and diced jalapeno 
  • 1 purple onion
  • 1 package diced tomatoes
  • 1 15 oz. can tomato sauce
  • 1.5 tsp cayenne pepper
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1.5 tsp Sneaky Greens Himalayan Salt
  • 1.5 tsp Sneaky Greens Pepper 
  • 2 tsp Sneaky Greens Garlic
  • 2 tsp Sneaky Greens Onion  


  • Chopped fresh cilantro
  • Chopped fresh jalapeno
  • Diced avocado
  • Sour cream

Cook quinoa according to the instructions on the package and set aside. 

Heat some olive oil in a Dutch oven or other heavy pot over medium high heat. Add the onions and jalapeno and stir frequently for 2-3 minutes. 

Stir in the rest of the ingredients and let simmer for 30 minutes. Garnish with avocado, cilantro, jalapeno, and a dollop of sour cream. Enjoy!