Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup cooked quinoa
- 1 (4 ounce) can chopped green chilies, undrained
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, avocado slices
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes, until vegetables are tender-crisp.
- Stir in diced tomatoes, black beans, kidney beans, cooked quinoa, and green chilies.
- Pour in vegetable broth. Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20-30 minutes to allow flavors to meld. Stir occasionally.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, simmer uncovered for a longer period.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Adjust spice level by adding more or less cayenne pepper.
- To save time, use pre-cooked quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg