1 tablespoon olive oil
1 small red onion, roughly chopped
1–4 ounce can diced green chilies
2 garlic cloves, minced
2 teaspoons cumin
1/2 teaspoon hot smoked paprika
1/4 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 red bell pepper, diced
1 orange bell pepper, diced
1–15 ounce can black beans, drained and rinsed
1–15 ounce can kidney beans, drained and rinsed
1–15 ounce can corn, drained and rinsed
1–28 ounce can crushed fire-roasted tomatoes
4 cups low sodium vegetable broth
1 cup quinoa, rinsed
Cilantro, whole leaves and chopped for serving
Sliced scallions for serving
Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 4 minutes. Stir in the green chilies, garlic, cumin, paprika, chili powder, salt and pepper. Continue cooking for an additional 3-4 minutes until the onions are soft and translucent.
Add the red and orange peppers and sauté for 2 minutes. Then stir in the black beans, kidney beans, corn, tomatoes, vegetable broth and quinoa. Increase the heat and bring the mixture a boil.
Reduce the heat and simmer for 20-30 minutes until the quinoa is tender.
Top with cilantro and scallions before serving.
The chili can be made 1 day in advance. Reheat in a sauce pan over medium heat stirring frequently.