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White Quinoa Chili

If you feel like switching it up from your traditional chili- try this white chili. It's still full of veggies and beans, with just a little spin on the flavor profile.

OPN Conversion: 1 1/2 cup = 1/2 protein + 1 starch + 1 vegetable

Serves: 10-12


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1-2 tbsp minced garlic
  • 1 red bell pepper, diced
  • 2 jalapenos, seeds removed and diced
  • 2 large carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 2 cans cannellini beans, drained and rinsed
  • 1 tbsp cumin
  • 1 tsp salt
  • black pepper, to taste
  • 4 cups vegetable broth
  • 1/2 cup quinoa, rinsed
  • 3-4 heaping cups baby kale
  • a few dashes/tbsp hot sauce, optional (we used @hanksauce iceman)


  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, cook for 2 minutes, stirring occasionally.
  3. Add garlic, peppers, carrot and celery and cook, stirring occasionally until vegetables are tender (about 8 minutes).
  4. Stir in beans and seasonings, cook for a few more minutes. Add broth, increase heat and bring to boil. Then reduce and simmer for 5-10 more minutes.
  5. Add quinoa, cover and cook for 12-ish minutes or until quinoa is tender.
  6. Stir in kale, allow to wilt. Add hot sauce if desired.

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