Vegetarian Chili


  • 1 large chopped onion
  • 1 large sliced carrot
  • 2 minced garlic cloves
  • 2/3 cup rinsed uncooked quinoa
  • 3 cups low sodium veg broth
  • two 14 oz cans of black beans (drained and rinsed)
  • 1 tsp cumin
  • salt and pepper to taste
  • juice of ½ a lime


  1. Sautee chopped onion and sliced carrot for 5 mins
  2. Add in minced garlic cloves and quinoa
  3. Add veg broth, black beans, cumin, salt and pepper and lime juice
  4. Bring to a boil and then reduce to simmer for about 13 mins (until quinoa is tender)
  5. Remove half the chili and puree in a blender, then mix it back into the main pot

Other Lunch Recipes