2 tablespoons extra virgin 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 low-sodium vegetable broth
1/2 cup uncooked quinoa, rinsed
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.
Recipe Adopted from OhMyVeggies.com