This recipe uses poblano chiles which add a slightly spicy, smoky flavor to the white bean chili. The quinoa makes this chili unique by adding substance and body to the recipe. To increase the vegetable content and add some color to the chili, we will also add in diced zucchini.



Prep Time: 35 Minutes | Total Time: 1 Hour 5 Minutes


  • Non-stick spray

  • 2 cups chopped seeded Anaheim or poblano chiles (about 3)

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 1/2 cup quinoa, rinsed

  • 4 teaspoons dried oregano

  • 4 teaspoons ground cumin

  • 1 teaspoon salt

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground pepper

  • 4 cups low-sodium vegetable broth

  • 2 (15 ounce) cans no-salt-added white beans, rinsed

  • 1 large zucchini, diced (about 3 cups)

  • 1/4 cup chopped fresh cilantro

  • 2 tablespoons lime juice, plus wedges for serving (optional - fruit is not part of the Smart for Life Diet)


  1. Spray pot with non-stick cooking spray and place on the stove (medium heat). Add chiles, onion, and garlic. Cook, stirring the vegetables until they have softened (5-7 minutes).

  2. Add quinoa, oregano, cumin, salt, coriander, and pepper. Cook, stirring, until aromatic, about 1 minute.

  3. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes.

  4. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened (10-15 minutes more).

  5. Stir in cilantro and then stir in lime juice (optional).


Serving size: 1⅓ cups

Per serving: 283 calories; 12 g fat(1 g sat); 8 g fiber; 37 g carbohydrates; 10 g protein; 78 mcg folate; 0 cholesterol; 7 g sugars; 0 g added sugars; 757 IU vitamin A; 135 mg vitamin C; 96 mg calcium; 4 mg iron; 529 mg sodium; 671 mg potassium

Nutrition Bonus: Vitamin C (225% daily value), Iron (22% dv), Folate (20% dv)

Carbohydrate Servings:

Exchanges: 2 fat, 2 vegetable, 1½ starch, ½ lean protein

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