Vegetarian Two Bean Spicy Chili

Ingredients

2 tablespoons extra-virgin olive oil

1 yellow onion, chopped

1/2 large red bell pepper, seeded and chopped

1/2 large green bell pepper, seeded and chopped

1 large jalapeno, seeded and minced

One 28-ounce can of crushed tomatoes

3 cups water

Two 15-ounce cans of kidney beans, drained and rinsed

Two 15-ounce cans of black beans, drained and rinsed

1/2 cup quinoa

2 tablespoons white vinegar

5 garlic cloves, minced

2 tablespoons chili powder

1/2 teaspoon cumin

1 teaspoon ground coriander

NUTRITION INFORMATION DOES NOT INCLUDE OPTIONAL GARNISHES:

cheese

chives

1. In a large Dutch oven or pot over medium heat, heat the olive oil until shimmering.

2. Add the onion, bell peppers, and jalapeno, stirring occasionally until translucent and softened, about 8 minutes or so.

3. Add the crushed tomatoes, water, kidney and black beans, quinoa, vinegar, garlic, and spices to the mixture, stirring until combined.

4. Bring the mixture to a boil and then reduce the heat to medium-low.

5. Simmer, uncovered and stirring occasionally, at least 20 minutes or so. Garnish with cheese, chives, or the toppings of your choice. Enjoy.

Serving Size: Makes 8 (1 cup) Servings