Ninja Veggie Chili


  • 1 large onion
  • 1 clove of garlic
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1/2 cup dried quinoa
  • 1 cup water
  • 1 can kidney beans (or mixed beans, or black beans, or both! Get bean crazy!)
  • Handful of chopped spinach
  • Veggies of your choice! Suggestions: mushrooms, zucchini, onions, garlic, red/green peppers, green onions
  • 1 Tbsp chili powder
  • pinch cayenne powder
  • 1/2 tsp cumin
  • 1 tsp each of onion powder, garlic powder, dried oregano and dried basil
  • 1 tsp honey
  • 1/2 tsp salt and pepper to taste


  • large soup pot
  • smaller pot
  • measuring cups and spoons
  • cutting board and knife

Prep time:




Cook time:

4 generous servings plus leftovers for lunch

Recipe attribution:

Courtney Johnston

  1. Dice onion and sauté over medium heat with a little olive oil in your large stock pot; add a smashed clove of garlic into the mix. Sauté until fragrant and the onions are looking translucent on the edges. 
  2. As that is cooking, make your quinoa in your smaller pot (one 1/2 cup of dry quinoa to 1 full cup of water). Allow this to come to a boil, then turn it down to medium-low heat for about 15 minutes. Set that aside when it's done.
  3. Into your large stock pot add the tomato paste, canned tomatoes, beans and seasoning. Allow to come to a boil then turn to a simmer and taste. Adjust your seasonings as you like.
  4. Simmer for about thirty minutes. In the last 10 minutes add in your veggies and quinoa and then just before serving, stir in a handful of chopped spinach into each bowl. 

Gut happy and heart healthy!