Spiced Vegan Chili

• 1 small green bell pepper chopped (about 1/2 cup)
• 2 celery stalks chopped (about 1/2 cup)
• 1/2 cup chopped baby carrots
• 1/2 cup chopped red onion
• 1 jalapeno pepper, minced
• 1 cup packed kale, stems removed, chopped 
• 1 tbsp. chopped garlic
• 2 small zucchini, thinly sliced into quarter moons (about 2 cups)
• 1 - 28 oz. can petite diced tomatoes, undrained
• 1 cup reduced sodium vegetable broth
• 1 - 15.5 oz. can small white beans, rinsed and drained
• 1 - 15.5 oz. can black beans, rinsed and drained
• 1 tsp. salt
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1/2 tsp. crushed red pepper
• 1 tbsp. Sriracha hot sauce
• 1 - 8 oz. bag frozen organic cooked quinoa, prepared according to package directions (from TJs)

Heat a soup pot over medium heat and generously spray with olive oil cooking spray.  Add the bell pepper, celery, carrots, red onion, jalapeno, kale, garlic and zucchini and stir to combine.  Saute, stirring occasionally, until veggies are tender, about 5 minutes.

Stir in the tomatoes, beans, broth, spices and Sriracha and stir to mix well.  Cover the pot and adjust temperature to a simmer.  Allow to simmer covered for 30 minutes.

After 30 minutes, uncover the pot and stir. 

Cook the quinoa according to package directions and add to the pot.  Stir to combine everything together and allow to simmer, uncovered, for 5 minutes. 

Enjoy with your favorite chili toppings, such as:

• chopped green onions
• avocado chunks
• shredded vegan cheese
• vegan sour cream