Serves 8

Prep time 10 min.

Cook time 20 min.


1 Tbsp. olive oil

1 large onion, chopped (1 1/2 cups)

4 cloves garlic, minced

4 tsp. chili powder

1 Tbsp. cumin

2 tsp. dried oregano or 2 Tbsp. fresh oregano

8 oz. (1 1/2 cups) diced yam or carrot 

1 carton (32 oz.) College Inn® Garden Vegetable Broth

1 can (29 oz.) Contadina® Crushed Tomatoes

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 can (15 oz.) black beans, rinsed and drained 

1 can (15 oz.) kidney beans, rinsed and drained 

1 can (15 oz.) navy beans, rinsed and drained 

1/2 cup uncooked quinoa 


Topping Options:

Sour cream or Greek yogurt


Sliced jalapeno



Shredded Cheddar cheese 

Tortilla chips


  1. Heat oil in a Dutch oven over medium heat; cook onion and garlic 3 minutes or until onion is softened. Add chili powder, cumin and oregano and cook 30 seconds, stirring frequently.

  2. Add yam, broth, tomatoes, corn and beans. Bring to a boil. Stir in quinoa; cover and simmer 15 minutes; stirring occasionally. Uncover and cook 5 minutes longer, stirring occasionally. Let stand 10 minutes to thicken slightly.

  3. Serve with toppings, as desired.

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