Black Bean Quinoa Chili

Ingredients

• 2 Tbsp. olive oil
• 1 large onion, diced
• 1 large yellow bell pepper, diced
• 1 (8-10 oz.) zucchini, diced
• 4 garlic cloves, minced
• 4 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. smoked paprika
• 2 tsp. kosher salt
• 2 Tbsp. Worcestershire sauce
• 2 (14.5 oz.) cans fire-roasted diced tomatoes
• 2 (15 oz.) cans black beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed
• 1 (4 oz.) can diced green chiles (or jalapeños – see note)
• 1 (32 oz.) carton low-sodium vegetable broth
• 1/2 cup dry quinoa
• Fresh chopped cilantro, optional

Instructions

1. 1

   In a large dutch-oven, heat olive oil over medium heat. Add onions, bell pepper, and zucchini. Sauté for 5-8 minutes or until soft.

2. 2

   Add garlic, chili powder, cumin, smoked paprika, and salt. Cook until the flavors are blended and fragrant, about 1 minute.

3. 3

   Stir in Worcestershire sauce, tomatoes, black beans, garbanzo beans, green chiles, and vegetable broth. Bring the mixture to a simmer, stir in quinoa, and simmer for 17-20 minutes, uncovered, or until the quinoa is completely tender.

4. 4

   Stir in cilantro, if desired, and taste the chili for salt and pepper. Serve immediately or keep refrigerated for 3-4 days. It will thicken over time.