This quick and easy vegan chili has has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. If you can get them, fire-roasted tomatoes lend great charred notes to the chili. Pile on any of your favorite toppings: creamy avocados, vegan or dairy-based cheese, pickled or fresh jalapeños, cilantro, scallions, chopped onion, or whatever your heart desires.

　　

Ingredients

Serves 4-6

　　3 tablespoons olive oil

　　1 large onion, coarsely chopped

　　1 large red bell pepper, cored, seeded, and chopped

　　3 garlic cloves, finely chopped

　　Kosher salt

　　2 tablespoons tomato paste

　　1 tablespoon chili powder

　　2 teaspoons ground cumin

　　1½ teaspoons dried oregano

　　1 (28-ounce) can crushed tomatoes, preferably fire roasted

　　1 (15-ounce) can cannellini or other beans, rinsed and drained

　　1 (15-ounce can) chickpeas, rinsed and drained

　　1 tablespoon finely chopped chipotle chiles in adobo, plus more to taste

　　2 teaspoons packed brown sugar (light or dark)

　　½ cup quinoa (tricolor or any color), rinsed

　　

Step 1

Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.

　　

Step 2

Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.

　　

Step 3

Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.

　　Excerpted from Antoni: Let's Do Dinner © 2021 by Antoni Porowski with Mindy Fox. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.Buy the full book from Mariner Books, Amazon, or Bookshop.