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Vegetarian Three-Bean & Quinoa Chili


  • 1 each spanish onion, small diced
  • 3 Tbsp chopped garlic
  • 1 each green bell pepper, diced
  • 1 cup fresh or canned corn kernels                           
  • 1 each can of kidney, black and pinto beans, liquid drained
  • 32 oz canned crushed tomatoes
  • 1 cup quinoa                      
  • 3 Tbsp smoked paprika
  • 2 Tbsp ground cumin
  • 2 Tbsp ground coriander
  • ½ cup powder
  • 1 jar Saucy Habanero Salsa



  1. Heat large Dutch oven with some olive oil and begin to sauté the onions for 5 minutes n medium-high heat. Add peppers and garlic and sauté for another 5-7 minutes, season with a good pinch of kosher salt and cracked black pepper.
  2. Add quinoa and corn, stir then add tomatoes and salsa and simmer for 30-45 minutes covered.
  3. Serving in a bowl and garnish with your favorite toppings.