Vegetable Chili with Kale and Quinoa

There is no denying that the days are getting colder and darker. These are the kind of days that our family loves to enjoy eating a bowl of piping hot chili while under a comfy blanket and watching a good movie. You? Recently Hormel sent me a recipe for Vegetable Chili with Kale and Quinoa, a healthy alternative to your standard chili recipe. It sounds absolutely delicious, so I decided to share it with you.

Vegetable Chili with Kale and Quinoa
photo courtesy Hormel

Vegetable Chili with Kale and Quinoa

Makes 8-10 servings


  • 2 tablespoons olive oil
  • ½ medium onion, chopped
  • 1 carrot, peeled and chopped
  • 2 celery ribs, chopped
  • 1 medium zucchini, chopped
  • 1 small yellow squash, chopped
  • 1 red bell pepper, chopped
  • 4 ounces sliced mushrooms
  • 3 (15-ounce) cans HORMEL® chili
  • ½ cup quinoa
  • 2 cups chopped fresh kale


  1. In large Dutch oven, heat oil over medium-low heat.
  2. Sauté onion, carrot and celery 10 minutes.
  3. Stir in zucchini and next 3 ingredients and sauté 8 minutes.
  4. Stir in chili, quinoa and kale and simmer 15 minutes.

Enjoy! xoxo