3 Bean Chili with Quinoa

Serves 6-8


Made with Crushed Tomatoes and spicy Ugly Sauce


1 tbsp extra virgin olive oil

1 medium yellow onion, diced

1 cup shredded carrots

1-2 jalapeño peppers, stemmed, seeded, and minced

3 garlic cloves, minced

1/2 cup quinoa, rinsed

2 tbsp chili powder

1 tbsp ground cumin

2 cups Crushed Tomatoes

1 1/2 cups spicy Ugly Tomato Sauce

1 (15-ounce) can red kidney beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 1/2 (15-ounce) cans black beans, drained and rinsed

1 cup frozen corn, thawed

1 1/2 tsp sea salt, or to taste

Chopped fresh baby scallions

Photo by Chef Savvy

Photo by Chef Savvy


  1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the quinoa, chili powder, and cumin and stir until well combined.

  2. Stir in the Crushed Tomatoes, spicy Ugly Tomato Sauce, beans and corn. Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with sea salt to taste. Garnish with chopped fresh baby scallion leaves.