Protein-packed veggie chili with black beans, garbanzo beans, and quinoa. It has the perfect blend of veggies, beans, and smoky flavor without any meat.
Just like our Lentil Chili, this veggie chili gets a lot of flavor from the spices and vegetables.
It’s been a while since I’ve been excited about a chili recipe! This veggie chili is everything you crave in a good, hearty, cold day type of chili. Not to mention, it’s insanely filling, thanks so protein super food – quinoa and beans. We have been devouring, I mean devouring this chili over the last couple weeks.
It has the perfect blend of veggies, beans, and smoky flavor, thanks to smoked paprika and Worcestershire sauce. Both add the smoky flavor without the need for any meat.
Just like any other chili, it just gets better over time. So it’s an easy meal to prep over the weekend to enjoy throughout the week. Plus you can get creative and serve the chili different ways.
Protein packed veggie chili with black beans, garbanzo beans, and quinoa. It has the perfect blend of veggies, beans, and smoky flavor without any meat.
- 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
- 1 (4 oz.) can diced green chiles* (or jalapeños – see note)
- 1 (32 oz.) carton low-sodium vegetable broth
- 1/2 cup uncooked quinoa
- fresh chopped cilantro, optional
- 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.
- Add garlic, chili powder, cumin, smoked paprika, and salt. Cook until the flavors are blended and fragrant, about 1 minute.
- 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 cooked through.
- 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.
*If you want spicy chili, substitute a can of diced jalapeños for green chiles.
Keywords: meatless, vegetarian, healthy