Name: Vegan Chili With Chickpeas, Quinoa, and White Beans
Yield: Serves 4-6
Ingredients: 3 tablespoons olive oil; 1 large onion, coarsely chopped; 1 large red bell pepper, cored, seeded, and chopped; 3 garlic cloves, finely chopped; Kosher salt; 2 tablespoons tomato paste; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1½ teaspoons dried oregano; 1 (28-ounce) can crushed tomatoes, preferably fire roasted; 1 (15-ounce) can cannellini or other beans, rinsed and drained; 1 (15-ounce can) chickpeas, rinsed and drained; 1 tablespoon finely chopped chipotle chiles in adobo, plus more to taste; 2 teaspoons packed brown sugar (light or dark); ½ cup quinoa (tricolor or any color), rinsed

Chickpea Quinoa and White Bean Chili on Black Background

By Paul Brissman

This quick and easy vegan chili has has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. If you can get them, fire-roasted tomatoes lend great charred notes to the chili. Pile on any of your favorite toppings: creamy avocados, vegan or dairy-based cheese, pickled or fresh jalapeños, cilantro, scallions, chopped onion, or whatever your heart desires.

Recipe notes

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