This High-Protein Veggie Chili brings together a satisfying combination of flavors and nutrients in every bite. Loaded with three types of beans, quinoa, and a variety of fresh vegetables, it offers a rich, savory taste while providing a hefty dose of plant-based protein and fiber. This chili is both filling and nourishing, making it the perfect meal whether you’re recharging after a workout or enjoying a comforting dinner.
The mix of black beans, kidney beans, and pinto beans provides a hearty base, offering essential nutrients like iron, magnesium, and fiber to support muscle health and digestion. Quinoa adds a complete protein, making the dish a great choice for plant-based eaters. Fresh veggies like bell peppers, onions, and garlic not only enhance the flavor but also provide vitamins and antioxidants to help boost immunity and overall wellness. With a dash of chili powder and vegetable broth, this dish is seasoned to perfection for a warming, satisfying meal that is as nutritious as it is delicious.
Recipe
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup quinoa, rinsed
1 large onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
2 tablespoons chili powder
2 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste
How to Prepare
Heat oil in a large pot over medium heat.
Add onion and bell pepper; cook until soft (5-7 minutes).
Add garlic and cook 1 minute.
Add beans, quinoa, crushed tomatoes, diced tomatoes, chili powder, and vegetable broth.
Stir well and bring to a simmer.
Reduce heat to low, cover, and simmer for 25-30 minutes until quinoa is cooked.
Season with salt and pepper.
