Ingredients

• 1 cup dry quinoa, rinsed
• 2 cans (15 oz each) low-sodium black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes (no salt added)
• 1 can (15 oz) diced tomatoes (no salt added)
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
3. Stir in the minced garlic, chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
4. Pour in the rinsed dry quinoa, drained black beans, crushed tomatoes, diced tomatoes, and vegetable broth. Stir well to combine and bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking, cooking until the quinoa is tender and the chili has thickened.
6. Season with salt and pepper to taste. Remove from heat and serve warm with your favorite toppings.