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In recent years, plant-based meals have surged in popularity, captivating the hearts and palates of home cooks and food enthusiasts alike. With their myriad health benefits and environmental advantages, vegan dishes are becoming a staple in many households. One standout recipe in this culinary movement is the Hearty Hearth Vegan Chili, a dish that combines nutrition with comfort in every spoonful.

Cozy Vegan Chili with Black Beans and Quinoa

Discover the joy of springtime cooking with our Hearty Hearth Vegan Chili! This easy weeknight dinner is packed with vibrant veggies, hearty beans, and wholesome quinoa, making it a comforting and nutritious choice for any occasion. Perfect for busy nights, this chili warms the soul while celebrating plant-based eating. Gather around the table and savor every spoonful. Try it tonight and elevate your dinner game!
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Ingredients
  

1 cup quinoa, rinsed

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 bell peppers (any color), diced

2 carrots, chopped

1 zucchini, diced

1 can (14 oz) diced tomatoes (with juices)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice level)

Salt and pepper, to taste

1 cup corn (fresh, frozen, or canned)

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Optional toppings: avocado slices, vegan sour cream, or tortilla chips

Instructions
 

Cook the Quinoa: In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the water. Fluff with a fork and set aside.

    Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-5 minutes until onion becomes translucent.

      Add More Veggies: Stir in the bell peppers, carrots, and zucchini. Cook for another 5-7 minutes until the vegetables start to soften.

        Spice It Up: Add the diced tomatoes (with their juices), black beans, kidney beans, corn, and vegetable broth. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, and season with salt and pepper. Mix well to combine.

          Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking.

            Finish the Chili: Once the chili has thickened to your desired consistency, stir in the cooked quinoa and lime juice. Adjust seasoning if necessary.

              Serve Hot: Ladle the chili into bowls and garnish with chopped cilantro and any optional toppings you like. Enjoy your cozy meal with some crusty bread or tortilla chips!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6-8