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This is my favorite vegetarian chili recipe.  I hope my cooking skills are a little better than my iphone photography skills. HA!


1 cup dried kidney beans, soaked and drained                  
1 cup quinoa, rinsed in warm water and drained

4 cups water                                                               
1 tsp dried oregano
2 teaspoons ground cumin  
1/4 tsp ground cinnamon                                                 
1 tbsp olive oil                                                                             
1/4 tsp cayenne
1 medium onion, chopped                                                       
1 cup fresh or frozen corn
2 tsp sea salt                                                                               
1 cup diced tomatoes
2 cloves garlic, minced                                                             
1-2 cups organic tomato sauce
1 large green pepper, chopped                                              
Grated raw milk cheese & chopped spring onions for garnish
1 cup quinoa, rinsed in warm water and drained                 
2 inch piece of kombu seaweed (FULL of iodine for your thyroid)


1. Place beans in a large pot with 3 cups  of the water and 1 tsp of the cumin and the piece of seaweed. Bring to a boil for 10 minutes. (FYI: The seaweed releases the complex carbs from the beans and that makes them easier to digest. Skim the foam off the top of the water that is created by this).  Lower flame, cover and simmer for 40 minutes or until beans are tender.

2. Heat oil in 4-quart pot on medium heat. Add onion, 1 tsp of the salt, garlic, green pepper, the other 1 tsp of cumin and the rest of the spices and sauté for 5-10 minutes.

3. Add quinoa and stir in. Add corn, diced tomatoes, tomato sauce and the remaining 1 cup of water. Simmer for 20 minutes.

4. Add the cooked beans and 2nd tsp of salt, and simmer for another 10 minutes.

5. Serve in a bowl with grated cheese and spring onions if desired.

Just add a salad or sautéed vegetables to make a complete meal. Yummy!