INGREDIENTS:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, diced
1 zucchini, diced
1 cup corn kernels (fresh or frozen)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, adjust to taste)
Salt and pepper to taste
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 cup quinoa, rinsed
2 cups vegetable broth
Optional toppings: shredded cheese, chopped cilantro, sour cream
INSTRUCTIONS:
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
Add garlic, bell pepper, zucchini, and corn. Cook for another 5-7 minutes until vegetables start to soften.
Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1 minute until fragrant.
Add black beans, kidney beans, diced tomatoes (with juices), quinoa, and vegetable broth. Stir well to combine.
Bring chili to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until quinoa is cooked and chili has thickened.
Adjust seasoning if needed. Serve hot, topped with optional toppings as desired.