Ingredients

Vegetables

2 tablespoons extra virgin olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 red bell pepper, diced

Spices

1 (4-ounce) can diced green chilies (optional)
1½ teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Freshly ground black pepper, to taste

Beans & Grains

2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
¾ cup uncooked quinoa, rinsed

Remaining Ingredients

1 (24-ounce) can crushed tomatoes
2 cups good-quality vegetable broth
1 cup frozen corn

Optional Toppings

Fresh cilantro
Avocado slices
Lime wedges
Green onions
Tortilla chips
Dairy sour cream or Greek yogurt
Dairy-free sour cream
Grated cheddar or vegan cheese

Instructions

Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.
Add the onion, carrots, celery, and red pepper. Cook for 8–10 minutes until the vegetables begin to soften, and the onion turns translucent.
Stir in the garlic and cook for another minute until fragrant.
Add the cumin, chili powder, smoked paprika, and optional green chilies. Stir for about 30 seconds to toast the spices.
Add the crushed tomatoes, vegetable broth, kidney beans, black beans, rinsed quinoa, and frozen corn.
Bring everything to a gentle boil, then reduce the heat and simmer uncovered for about 30–35 minutes, stirring occasionally, until the quinoa is tender and the chili has thickened beautifully.
Taste and adjust the seasoning if needed.
Ladle into bowls and pile on your favorite toppings.

Notes

Plant Magic Tips

Name: Quinoa Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: healthy
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 red bell pepper, diced; 1 (4-ounce) can diced green chilies (optional); 1½ teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; Freshly ground black pepper, to taste; 2 (15-ounce) cans kidney beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; ¾ cup uncooked quinoa, rinsed; 1 (24-ounce) can crushed tomatoes; 2 cups good-quality vegetable broth; 1 cup frozen corn; Fresh cilantro; Avocado slices; Lime wedges; Green onions; Tortilla chips; Dairy sour cream or Greek yogurt; Dairy-free sour cream; Grated cheddar or vegan cheese

✨ Make it mild by leaving out the green chilies.

✨ Like extra heat? Add diced jalapeños or a pinch of cayenne.

✨ A squeeze of fresh lime just before serving wakes up all the flavors.

✨ This chili freezes beautifully for up to three months.

✨ Leftovers make an incredible filling for baked potatoes, tacos, burritos, or nachos.

Author: Mary Callan
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: healthy