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, 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
- 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 tender.
- 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.
- Spiciness: If you want spicy chili, substitute a can of diced green chiles for fresh jalapeños or use hot green chiles.
- Leftovers: Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Substitutions: See post for a detailed list of substitutions.
Keywords: meatless, vegetarian, healthy