Measure out ingredients and dice veggies. For less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing.
In a large pot, heat 1 tsp oil and sauté onion and peppers until tender.
Add garlic and spices and sauté for another minute.
Drain and rinse black beans then add beans, tomato sauce, diced tomatoes (liquid and all), uncooked quinoa, and vegetable broth. Start with just 1/2 cup vegetable broth as you can always add extra later if desired.
Reduce heat to simmer and cook, covered, for 20-25 minutes, stirring once or twice if needed. If you have extra time and would like to cook on low for even longer, go for it!
Taste and season with any additional spices desired. Extra mix ins like corn or kidney beans are also awesome here if you'd like your chili even chunkier. Have fun with it!
All that's left to do is portion into bowls, pile on your choice of toppings from the list above, and enjoy! Leftover chili reheats like a dream the next day if you end up with extra.
SLOW COOKER INSTRUCTIONS
Add all the chili ingredients to your slow cooker and stir it up. Start with just 1/2 cup vegetable broth as you can always add extra later if desired.
Seal slow cooker lid and cook on high for approx. 2.5-3 hours or on low for 5-6 hours. Keep an eye on it towards the last hour or so to see if you need a little extra broth.
Taste and season with any additional spices desired. Extra mix ins like corn or kidney beans are also awesome here if you'd like your chili even chunkier. Portion into bowls, add your favorite toppings, and enjoy!
Notes
Cook times will vary based on method chosen.If you're like me and love a bit of unsweetened cocoa powder in your chili (I tried it once years ago and can't make chili without it - so good) feel free to add 1/2 tsp of cocoa powder plus any extra to taste. Delish!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!