1 tbsp olive oil
2 garlic cloves, minced
½ medium red onion, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 package (8 oz) mushrooms, chopped
1 (15 oz) can black beans (or any bean of choice), drained and rinsed well
1 (15 oz) can chickpeas, drained and rinsed well
1 (156 ml) small can tomato paste
2 cups chopped tomatoes or 1 (28 oz) can diced tomatoes
2 tbsp chili powder
½ tbsp cumin
¾ cup dry quinoa
2 cups water or vegetable broth
Optional toppings: cilantro, shredded cheese, corn tortilla chips, avocado
- Heat a large pot over medium heat and add olive oil. Add garlic and onions and sauté for about 5 minutes, until the onions are translucent. Add the chopped peppers, zucchini and mushrooms to the pot. Cook the mixture on medium for approximately 5 mins, stirring occasionally. Add in the remaining ingredients and stir well.
- Bring the mixture to a boil and then turn down the heat to low. Let simmer for about 30 minutes (the longer you let it simmer, the more flavourful the chili) with the cover on. Stir occasionally.
- Option to top individual servings with cilantro, cheese, corn tortilla chips and avocado. Enjoy!
To make this recipe in a slow cooker: Simply add all of the ingredients to a slow cooker and stir the mixture well. Cover and cook for 6-7 hours on low or 2-3 hours on high.