Serves 8

1/2 cup; cup dry quinoa

1 cup water

2 Tbsp olive oil

1 medium yellow onion, chopped ½ inch dice

1 small jalapeno, seeded and minced

2 large carrots, chopped ½ inch dice

2 ribs celery, chopped ½ inch dice

1 green bell pepper, chopped ½ inch dice

1 large zucchini, chopped ½ inch dice

4 cloves garlic, minced

2 cups (16 oz.) pichuberries, halved

1 (15-oz.) can black beans with liquid

1 (15-oz.) can kidney beans with liquid

1 (15-oz.) can canary beans with liquid (or substitute pinto beans)

1 (15-oz) can diced tomatoes

1 Tbsp ground cumin

2 Tbsp chili powder

2 tsp oregano

1 tsp smoked paprika (optional)

Salt and pepper to taste


Chopped pichuberries

Chopped green onions

Avocado slices

Sour cream or Greek yogurt

Shredded cabbage or lettuce

Tortilla strips

Lime wedges


  1. Bring 1 cup of water to a boil in a 2-quart sauce pot. Add quinoa and lower to a simmer. Cook, covered until all of the water is absorbed, about 15-20 minutes. Fluff with fork and set aside.
  2. In a large 12- or 16-oz saucepot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add jalapeno, carrot, celery, bell pepper, zucchini and garlic to the pot. Cook, stirring often, until the vegetables start to soften, about 10 minutes.
  3. Stir in pichuberries and cook for another 3-5 minutes until they start releasing some of their juices.
  4. Add cooked quinoa, beans along with their juices, canned tomatoes with juice, cumin, chili powder, oregano, smoked paprika and salt and pepper to taste. Stir to combine.
  5. Cover pot and let chili simmer on low heat for 25-30 minutes until fragrant. Serve warm, with your choice of toppings.

Recipe by Manuel Villacorta, MS, RD, Author of Peruvian Power Foods and Whole Body Reboot

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