Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 1 large yellow onion (diced)
  • 4 garlic cloves (minced)
  • 1 jalapeño pepper (deseeded, deveined, and finely minced)
  • 1 large carrot (peeled and diced)
  • 1 stalk celery (diced)
  • 1 medium zucchini (diced)
  • 1 red bell pepper (deseeded, deveined, and diced)
  • 1 green bell pepper (deseeded, deveined, and diced)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine ground sea salt
  • 1 14 ounce can kidney beans, drained and rinsed
  • 1 14 ounce can black beans, drained and rinsed
  • 1 14 ounce can chickpeas, drained and rinsed
  • 2 14 ounce cans crushed tomatoes
  • 1 cup frozen corn kernels
  • 4 cups vegetable broth
  • 1/2 cup uncooked quinoa (rinsed)
  • Diced avocado
  • Cilantro
  • Shredded cheese
  • Yogurt

Instruction

  • Heat the olive oil in a large heavy-bottomed pot over medium-high heat. When the oil is hot, add the onion, garlic, and jalapeño, and sauté, stirring frequently, until the onion is just translucent, about 3-5 minutes.
  • Add the carrot and celery and sauté 3-5 another minutes, stirring frequently.
  • Add the zucchini and diced peppers and sauté for another 3-5 minutes, stirring frequently.
  • Add chili powder, cumin, oregano, smoked paprika, and salt. Stir well to ensure spices are well distributed, and sauté for about 1 minute.
  • Add the kidney beans, black beans, chickpeas, crushed tomatoes, corn kernels, vegetable broth, and quinoa. Stir to combine. Increase the heat to high and bring the chili to a boil, then reduce to low, cover, and let simmer for 30 minutes.
  • After 30 minutes the quinoa should be fully cooked and the chili nicely thickened. Taste, and adjust seasonings if necessary.
  • Serve with diced avocado, cilantro, and tortilla chips alongside--or whatever toppings you like.