White Bean Quinoa Chili


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1 lb dried great northern beans
8 Cups vegetable stock
4 Tbsp BBF Naturally Refined Organic Coconut Oil
1 Tbsp minced garlic
1 red onion, diced
1 jalapeño, seeded and minced
1 1/2 Cups BBF Organic Quinoa, cooked
1 large red pepper, chopped
1 large yellow pepper, chopped
2 Tbsp ground cumin
2 Tbsp dried oregano
1 tsp salt
1 tsp black pepper
1 tsp white pepper
1/2 bunch cilantro leaves, chopped
1 avocado, diced (optional)


Rinse beans well, cover with cool water and soak overnight. Drain and set aside.

In a large pot, heat the 2 tbsp. coconut oil over medium heat. Add the garlic, onion, and jalapeño and sauté for 5 minutes. Add additional 2 tbsp. coconut oil, quinoa, red and yellow peppers and cook for 6 – 8 minutes, stirring so quinoa doesn’t stick to the pan. Add the beans, vegetable stock, cumin, oregano, salt, black pepper and white pepper. Lower heat to med-low and cook, stirring occasionally, for approximately 2½ hours. With a potato masher, mash about ½ of the beans. Add cilantro and cook for additional 5-10 minutes. Top with diced avocado and extra cilantro.

Note: For a faster prep time, use 3 cans white beans, drained and rinsed. Cook for 45 minutes.

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