A Healthy Dinner for Under $1

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!


  • 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