4cupsvegetable broth/stock or water + 1 ½ oz. water
1cupzucchini, quartered and chopped
salt, to taste
Soak* and cook dried beans with your preferred method until tender – I use a pressure cooker. (*See Recipe Notes)
In a large sauté pan over medium-low heat, heat oil and sauté onions, garlic, and celery until soft and translucent.
Add chili, cumin, and coriander powders. Sauté until fragrant, about 30 seconds, on medium-low heat.
Add canned tomatoes. Rinse the can with 1 1/2 oz. of water and add to pan. Add quinoa and 2 cups of broth/water. Bring to a simmer over medium heat, then cover and cook for 10 minutes. Add salt to taste.
Add cooked beans and remaining 2 cups of liquid. Cover and cook for 10-15 minutes.
Add zucchini and cook on low for up to 10 minutes, or until desired doneness. Serve with your favorite toppings and enjoy!
*Soak your beans with a couple of crushed cloves of garlic and a couple of small pieces of ginger. The garlic and ginger help break down the enzymes in the beans to aid in digestion!
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