This hearty vegan three-bean chili is packed with spices, beans, veggies, and quinoa.
I’ve used three beans in this chili, but you can choose to use one, two, or all three if you like.
Cooking the quinoa directly in the chili thickens it nicely, but if you find it to be too think when it’s done cooking, add a little more vegetable broth to thin it out.
Where I live the jalapeños are incredibly mild, but I still used only one because I knew I’d be sharing this chili with my one-year old. If you’d like to bump up the heat, add an extra jalapeño, or 1/2 to one teaspoon of cayenne pepper.
This chili freezes like a dream! Scoop it into freezer proof containers, label, and pop into your freezer for up to three months.