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Vegan quinoa and black bean chili Recipe

How to make Vegan quinoa and black bean chili ?

#	Ingredients
1.	1 tablespoon olive oil
2.	1 large onion, chopped
3.	4 cloves garlic, minced
4.	1 red bell pepper, chopped
5.	1 green bell pepper, chopped
6.	2 jalapeno peppers, seeded and minced
7.	1 tablespoon chili powder
8.	1 tablespoon ground cumin
9.	1 teaspoon smoked paprika
10.	1/2 teaspoon dried oregano
11.	1/4 teaspoon cayenne pepper
12.	1 cup quinoa, rinsed and drained
13.	2 cans (15 oz each) black beans, rinsed and drained
14.	1 can (28 oz) diced tomatoes, undrained
15.	1 can (8 oz) tomato sauce
16.	2 cups vegetable broth
17.	Salt and black pepper to taste
18.	Fresh cilantro and lime wedges for serving

#	Steps
1.	In a large pot or Dutch oven, heat the olive oil over medium heat.
2.	Add the onion and garlic and sauté until fragrant and slightly softened.
3.	Add the red and green bell peppers, jalapeno peppers, chili powder, cumin, smoked paprika, oregano, and cayenne pepper to the pot. Stir well to combine.
4.	Cook the vegetable mixture for 5-7 minutes or until the peppers are tender.
5.	Add the quinoa, black beans, diced tomatoes, tomato sauce, and vegetable broth to the pot. Stir well to combine.
6.	Bring the chili to a boil, then reduce the heat to low and let it simmer for 25-30 minutes or until the quinoa is cooked and the chili has thickened.
7.	Season the chili with salt and black pepper to taste.
8.	Serve the chili hot, garnished with fresh cilantro and lime wedges if desired.

Tips:

Make sure to rinse and drain the quinoa before using it in the recipe.
You can adjust the spiciness of the chili by adding more or less jalapeño pepper and cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Enjoy your vegan quinoa and black bean chili!