- large soup pot
|Cut veggies into large flat pieces suitable for grilling, toss with a little oil, season with salt and pepper and grill until caramelized. Allow to cool and then dice everything into small pieces.|
|Warm a little oil in a large soup pot, add sliced garlic and stir until toasted and edges begin to brown. Add the spices and toast until they release their aroma (careful, they can burn easily.)|
|Immediately add the remaining ingredients except the quinoa. Bring to a simmer and allow to simmer for about 30 min.|
|Stir in cooked quinoa just before serving.|
|Topping suggestions: fresh avocado or guacamole, fresh chopped cilantro, chopped tomatoes, sliced green onions|
This chili makes a great meal along side baked potatoes. It's hearty enough to satisfy even the most skeptical of meatless Monday dinners. The recipe makes a huge amount, so if you aren't feeding a crowd, it freezes very well.