Easy meatless quinoa chili recipe! This vegan chili is packed with 3 different kinds of chile peppers and tons of plant based protein. Freezes well too!
Heat the oil in a large dutch oven or soup pot over medium high heat. Add the onion and cook until softened, about 5 minutes. Add the next 7 ingredients, through carrots. Stir to combine and cook until just warmed, about 2 minutes.
Add chile powder, oregano, cumin, and cinnamon. Stir well and cook until fragrant and spices are toasted, about 5 minutes. Add the dry quinoa. Stir well and cook until toasted, about 30 seconds. Add the tomatoes. Stir well and cook until fragrant, about 30 seconds.
Add both cans of beans and the vegetable broth. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked.
Simmer uncovered for an additional 5 minutes, or until chili is desired thickness. Soup will thicken as it cools as the quinoa absorbs liquid.
Serve with avocado, tomato, fresh cilantro, and radish.
*If you can't find hatch chiles or Anaheim peppers, you can add more poblano peppers or toss in a small can of green chiles!