It’s Meatless Monday! Here’s a great chili recipe from ONE Medical Group. I tried it out last week and, trust me, it makes way more than 4 servings.
INGREDIENTS:
- 2 cups tomato juice, divided
- 1 cup quinoa, uncooked
- 3 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 large celery stalks, chopped
- 1 small green bell pepper, chopped
- 2 large carrots (or 3-4 medium carrots), cut in 1/4in rounds
- 15oz can black beans, rinsed and drained
- 15oz can kidney beans, rinsed and drained
- 28oz can crushed tomatoes
- 1/2 cup red wine
- 1 jalapeño, diced
- 1tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp dried oregano
- 1 tsp kosher or sea salt
Optional garnishes: chopped green onion, diced avocado, shredded cheese
I got ALL of my ingredients from MOMs Organic Market in Alexandria, VA. They even gave me a free shopping bag, I love it.

DIRECTIONS:
1. Boil 1 cup tomato juice, pour over quinoa, and let stand for at least 15minutes.

2. Heat the olive oil in a large saucepan (I used my French oven!) over moderate heat. Add the onion and garlic and sauté until the onion is soft but not brown, about 4 minutes. Add the celery, bell pepper, carrots, and jalapeño pepper. Cook until vegetables begin to soften, about 4 minutes.
3. Add the chili powder, cumin, oregano, and salt. Stir well to combine with the vegetables and cook 1 minute. Add the black beans, kidney beans, crushed tomatoes, remaining cup of tomato juice, red wine, and the quinoa.

4. Bring to a boil, lower the heat and simmer, covered, for 30 minutes.
Enjoy with shredded cheese, green onions, or chopped avocado!
This is a great high-fiber, high-protein meal making it especially beneficial for consumption post-workout. Enjoy!