A delicious and hearty vegetarian chili featuring quinoa and beans, perfect for a cozy meal.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough before adding the vegetables to start the cooking process effectively.
Add the onion, celery, carrots, bell pepper, and garlic to the pan. Sauté until the vegetables are softened.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the chili powder and cumin, cooking for an additional minute to release their flavors.
Toast the spices briefly to enhance their aroma and taste.
Pour in the diced tomatoes with their juices, vinegar, sugar, salt, and pepper. Bring the mixture to a boil.
Stir well to combine all ingredients evenly.
Add the quinoa, beans, and corn to the pot. Stir and bring back to a boil.
Rinse the quinoa before adding to remove any bitterness.
Reduce the heat to low, cover the pot, and let it simmer until the quinoa is tender, about 25 minutes.
Check occasionally and stir to prevent sticking.
Serve the chili hot, garnished with your favorite toppings like chopped cilantro or shredded cheese.
Pair with a slice of crusty bread or a dollop of sour cream for added flavor.
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