This soul satisfying vegetable and quinoa chili is robust yet healthy, and it has an incredible flavor that everybody will love (from your vegan friends to your meat-eating dad).
Mix together the spices
In a small bowl, combine all of the spices and set aside.
Cook the vegetables
In a large saucepan, heat the oil over medium-high heat. Add the onions, carrots, parsnips and bell peppers. Season with salt and pepper. Cook, stirring occasionally, until the vegetables start to turn golden brown and are softened, about 5-7 minutes.
Add the jalapeño, garlic, and spices. Cook, stirring, until fragrant, about 1-2 minutes longer.
Finish the chili
Stir in the tomatoes (with their juices), broth and cilantro sprigs. Season with a bit more salt and pepper, and bring to a boil.
Cook the chili at a gentle boil until it’s slightly thickened, about 5 minutes. Add the pinto beans and cook until the vegetables are all softened, about 5 minutes longer (at this point, the chili should be smelling delicious).
Before serving, stir in 1 – 1 ½ cups cooked quinoa (depending on how thick you like your chili) and heat through. Taste and season with salt and pepper. Remove the cilantro sprigs, if you’d like. Serve the chili with the toppings of your choice!
