A Healthy Dinner for Under $1

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Looking for an easy and inexpensive meal the family will love?  This recipe is your answer!  It includes pulp from your favorite veggie juices, quinoa and beans that add a ton of protein and fiber, and it makes a large dish so you’ll have leftovers all week long.
I like to soak my dry beans overnight in the slow cooker then drain, rinse and return to the slow cooker along with the other amazing plant ingredients below.  I cook the quinoa separately in a rice cooker, but you can also use a pot, then add to the slow cooker as the chili is cooking.

This dinner meal makes for a great lunch the next day and my kids love when I send some warmed up in their thermos.  Naturally gluten and dairy free too!  A 16 oz. serving costs on about $.80-$1!  That’s a lot of nutrition for just a little money!

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  • 1 cup(225 g) black beans
  • 1 cup (225 g) kidney beans
  • 1 cup (225 g) garbanzo beans
  • 1 onion
  • 3 jalapeños, diced
  • 4 garlic cloves, diced
  • 1 cup of veggie pulp (any veggies you juiced from earlier in the day!)
  • 4 kale (Tuscan cabbage) leaves
  • 1 tsp chili spice
  • 1 tsp chipotle spice
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 8 cup (1 L) water
  • 1 cup (250 g) quinoa
  • 2 tomatoes, chopped
  • sea salt, to taste
  • 1 avocado, for garnish


  1. If not using BPA-free canned beans, soak beans overnight.
  2. Drain and rinse beans then add to slow cooker.
  3. Wash all produce then chop vegetables into small bite-sized pieces.
  4. Add oil, vegetables, water, veggie pulp and spices to slow cooker.
  5. Cook on high for 8 hours.
  6. Cook quinoa in 2 cups of water over medium heat until all water is evaporated, about 15 minutes.
  7. Add quinoa to slow cooker when chili is about 1-2 hours from being complete.
  8. Garnish with slices of avocado and enjoy.

Prep time: 30 minutes

Cook time: 8 hours

Total time: 8 hours, 30 minutes

Servings: 8 - 10

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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