This quick and easy vegan chili has has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. If you can get them, fire-roasted tomatoes lend great charred notes to the chili. Pile on any of your favorite toppings: creamy avocados, vegan or dairy-based cheese, pickled or fresh jalapeños, cilantro, scallions, chopped onion, or whatever your heart desires.
Recipe information
Yield
Serves 4-6
Ingredients
Preparation
Step 1
Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Step 2
Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
Step 3
Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.
Recipe notes
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