This hearty, 1-pot Quinoa & 3-Bean Chili is made with simple ingredients and is super flavorful! It's the perfect plant-based meal for those busy weeknights!
Heat a large pot over medium-high heat. Add the olive oil, and the diced onion, bell peppers, jalapeño, and celery. Sauté for 5-7 minutes.
Add the garlic and season with the chili powder, cumin, sweet paprika, salt, and pepper. Sauté for an additional 5-10 minutes.
Next, add in the kidney beans, black beans, pinto beans, sugar, the uncooked quinoa, and the water.
Bring the mixture to a simmer over medium-low heat and cook for about 25 minutes, or until the quinoa is cooked through. Stir occasionally, and taste to add additional seasonings as needed.
Laddel the chili into bowls and add desired toppings.
Store leftovers in the refrigerator up to 5 days or in the freezer up to 1-2 months. Reheat on the stovetop over medium-high heat or in the microwave.