Low Sodium Vegan Quinoa Chili

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
1 can (28 oz) crushed tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
¾ cup dry quinoa, rinsed
2 cups vegetable broth
1 cup water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tbsp lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 medium avocado, sliced (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not scorch.

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