Hearty Vegetable Chili is loaded with vegetables and packed with plant protein, like three kinds of beans and quinoa, for a delicious plant-based chili.
Heat oil in a large pot or dutch oven over medium-high heat.
Add celery, carrots, and onion and saute stirring occasionally for 4-5 minutes, or until onions are turning translucent.
Add bell pepper, mushrooms, and sweet potato and continue saute stirring occasionally for 2-3 minutes. Stir in kale and cook another 2-3 minutes.
Add tomatoes and beans, then stir.
Add water, quinoa, and spices, then stir.
Cover and allow chili to cook for 30-45 minutes, or until quinoa has absorbed liquid and the chili is thick and vegetables tender.
Any leftovers can be stored in a refrigerator in an airtight sealed container up to 4 days or frozen up to 3-4 months (tip: I like to freeze in individual portions for fast and easy "freezer meals"!).
Notes
Nutrition information will vary based on exact ingredients used.