Apple Carrot Quinoa Chili

This time of year I love making soups, stews and chili. These one-pot-wonders are great time savers, healthy and delicious. I make them often and have already shared a few of my favorite recipes with you.  I saw this recipe on Kris Carr’s fan page and thought it looked interesting.  I switched a few things up and added veggie broth, celery and red pepper to the recipe. It turned out very tasty. I served it with organic corn chips and topped with cheese.

Apple Carrot Quinoa Chili

adapted from a recipe by Crista Lash posted on Kris Carr’s fan page.


  • 2 cans of chopped stewed tomatoes
  • 1 -2 cups of veggies broth (depending on your preferred thickness)
  • 1 can pinto beans
  • 1 can black beans
  • 1 can northern white beans
  • 1 can kidney beans
  • 3/4 cup quinoa
  • 1 sm. onion
  • 2 stalks celery
  • 1 large red pepper
  • 2 – 3 cloves garlic
  • olive oil
  • 1 jalapeño
  • 2 large carrots
  • 3 small apples – I used 1 granny green smith and 2 honey crisps
  • 1-2 tablespoons raw cacao powder
  • 1 – 2 teaspoons each
    • curry
    • cumin
    • nutmeg
    • chili powder
    • cinnamon
    • maple syrup
    • sea salt


  • Cook quinoa according to the directions. Set aside.
  • Coarsely chop the onion, jalapeno, celery and red pepper. Finely chop the garlic. Sauté in olive oil over medium heat in large pot for 5-7 minutes.
  • Add the stewed tomatoes.
  • Add all 4 cans of beans (rinsed), veggie broth and 1 teaspoon of each spice: curry, cumin, cinnamon, nutmeg, salt, and chili powder.
  • Coarsely chop the apples and carrots and add to the chili.
  • Bring to boil, reduce heat, and simmer for 20 minutes.
  • Add the cacao and then taste the chili.
  • Add maple syrup and more seasoning to taste.
  • Add cooked quinoa prior to serving.
  • Serve the chili with your favorite cornbread, corn chips, cheese or other favorite toppers.