Healthy Vegetarian Quinoa Chili

Ingredients

2 cups yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

4 cloves garlic, minced

1 Tbsp olive oil

2 cups crushed tomatoes

1 cup corn (frozen or fresh)

1 can (15 oz) spicy chili beans with sauce

1 can (15 oz) black beans, drained and rinsed

2 Tbsp chili powder

1 Tbsp cumin

1 tsp dried oregano

1/2 tsp smoked paprika, plus extra to taste

Salt and pepper to taste

1 cup quinoa (red, white, or a mix of both)

1.5 cups water or veggie broth

EXTRAS:

Diced jalapenos or cayenne pepper for a kick

Veggie broth or tomato sauce to adjust chili thickness

All the toppings your heart desires!

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Directions

Chop your peppers and onion and mince your garlic.
Heat a tablespoon of oil in a Dutch oven or a large pot on medium-high heat.
Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
Next add crushed tomatoes, corn, chili beans, black beans, and spices; stir to mix.
Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
While your chili simmers, rinse your quinoa.
Add quinoa to a small pot with water or vegetable broth to boil and bring to a rolling boil.
Once boiling, reduce heat to lowest setting and cover (with the lid propped open a bit to vent) for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
Total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
Scoop out a bowlful, pile on the toppings, sit back, and enjoy!