- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
My family’s favorite vegetarian chili recipe is packed with over five cups of veggies, hearty beans, and quinoa. It’s super simple and perfect for making ahead!
Ingredient:
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, chopped, 2 cups
- 3 medium carrots, chopped, 1 cup
- 1 large red bell pepper, chopped, 1 cup
- 1 medium-large sweet potato, chopped, 1 cup
- 4 cloves garlic, minced, 1 rounded tablespoon
- 2 tablespoons chili powder or homemade chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle powder or smoked paprika
- 1/2 teaspoon fine sea salt or more to taste
- 1 (14oz) can diced tomatoes, we prefer fire-roasted
- 1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 2 ½ cups (591ml) vegetable broth, try homemade veggie broth
- 1/2 cup (95g) uncooked quinoa
- 1/2 cup packed cilantro leaves, chopped
- Juice of half a lime or more to taste
