Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 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 vegetable broth
- 1/2 cup quinoa, rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional toppings: avocado, fresh cilantro, dairy-free sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic and bell pepper. Cook for another 3-5 minutes until bell pepper is tender-crisp.
- Add diced tomatoes, black beans, kidney beans, vegetable broth, and quinoa. Stir to combine.
- Season with chili powder, cumin, and smoked paprika. Bring to a simmer.
- Reduce heat to low, cover, and cook for 20-25 minutes, or until quinoa is cooked and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeƱo with the bell pepper.
- This chili freezes well. Store leftovers in an airtight container for up to 3 months.
- Adjust the consistency by adding more vegetable broth if you prefer a thinner chili.
- You can use a mix of different beans, such as pinto or cannellini beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg