Easy Vegan Quinoa Chili

Crushed Fire-Roasted Tomatoes

Kosher Salt Black Pepper

Olive Oil

Bell Peppers


Smoked Paprika Cumin Chili Powder

Veggie Broth

Black Beans Kidney Beans



Red Onions

Green Chilies



Heat the oil in a large pot or Dutch oven over medium heat.

Sauté the red onions until they start to become soft and translucent, about 4 minutes.

Stir in the diced green chilies, garlic, cumin, smoked paprika, chili powder, salt and pepper. Continue cooking for 2-3 minutes.

Add the bell peppers and sauté for 2 minutes.

Stir in the black beans, kidney beans, corn, crushed tomatoes, vegetable broth and quinoa.

Bring the chili to a boil and reduce heat to simmer for 20-30 minutes.

The chili is ready once it has thickened and the quinoa is soft and cooked.

Divide the chili into bowls and top with scallions and cilantro.  You can also top the chili with diced avocados, tortilla chips, sliced jalapenos or lime wedges.

Easy Vegan Quinoa Chili