Chili Taco Soup



  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, chopped
  • 1 cup quinoa
  • taco seasonings (see below)
  • 2 1/2 cups vegetable broth
  • 1 (15-ounce) can refried beans (read ingredients for only beans and spices)
  • 1 (15-ounce) can no salt added diced tomatoes, undrained
  • 8 ounces tomato sauce
  • 1 cup frozen corn
  • 1 (15-ounce) can no salt added red kidney beans, rinsed and drained


  1. Heat olive oil over medium heat in a large saucepan or dutch oven.  Add onions and bell pepper, cook 5 minutes.
  2. Add quinoa and taco seasoning, and stir until all the quinoa and vegetables are coated in the spices.
  3. Add the broth.  Add the refried beans.  Stir until smooth, and the refried beans are completely incorporated.
  4. Add the remaining ingredients.  Bring to a boil.  Cover and simmer 15 minutes, or until the quinoa is cooked.
  5. Serve with avocado and fresh cilantro.

Serves eight.


  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Equivalent to one taco seasoning packet.  Use this in any recipe that calls for taco seasoning!