If you have cooked leftover quinoa on hand, give this hearty chili a try! This chili is packed with flavour and is loaded with fibre from the canned beans and veggies. Top is off with avocado, scallions, tortilla chips, cilantro and other toppings of choice!


1 Tablespoon Extra Virgin Olive Oil 1/2 Onion Diced
4 Carrots Diced
1 Pinch Salt

1 Red Bell Pepper Seeded, Diced 3 Cloves Garlic Minced
1 Teaspoon Chili Powder
1 Teaspoon Ground Cumin

28 oz Canned Whole Tomatoes
3 Cups Pinto Beans Drained & Rinsed 1 1/2 Cups Quinoa (cooked)
3 Cups Chicken Broth


1 Avocado Quartered 2 Scallions Sliced
12 Tortilla Chips

Fresh Cilantro

Instructions ​​


1.Cook quinoa according to package directions.

2.In a large pot, heat the oil over medium-high heat. Add the onions and garlic and saute until brown. Then add carrots, celery, and red pepper. Cook, stirring occasionally, until slightly softened, about 3 minutes.

3.Scrape the vegetables to one side of the pot. Pour the tomatoes with their juices into the other side of the pot. Using kitchen scissors, cut the tomatoes into bite-sized pieces. Give everything a stir, then add the stock and spices. Stir again and bring to a boil. Cook at a gentle boil until slightly thickened, 5-10 minutes.

4.Add the pinto beans and cook 5-10 minutes longer, or until the vegetables are all softened.

5.Before serving, stir in the cooked quinoa and heat through. Taste and season with salt and pepper.

6.Serve with the toppings of your choice.


Located in Canopy Integrated Health

1233 Lynn Valley Road

North Vancouver, BC, V7J 0A1

(604) 973-0210

(778) 836-7660

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