Ingredients:

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1/2 cup quinoa, rinsed
  • 4 cups vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Shredded cheddar cheese or vegan cheese alternative (optional)
  • Sour cream or plant-based yogurt (optional)
  • Chopped fresh cilantro (optional)
  • Diced avocado (optional)
  • Lime wedges (optional)
  • Tortilla chips (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using) and sauté until softened, about 5-7 minutes.
  2. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  3. Add crushed tomatoes, kidney beans, black beans, corn, quinoa, and vegetable broth to the pot. Stir well to combine.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is cooked through and the chili has thickened slightly. Stir occasionally to prevent sticking.
  5. Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings like cheese, sour cream, cilantro, avocado, and a squeeze of lime.