This is the perfect #MEATLESSMONDAY chili to whip up. Full of flavor, protein and fiber, this chili is simple to make, will fuel you well and makes for excellent leftovers in that busy week. This dish freezes well if you do make a double batch.
Heat the oliveoil in a large heavy soup pot over medium low heat.
Add onions, cook until soft and they start to turn brown (about 5- 8 minutes).
Add the garlic, and cook for another 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
Add the beans, broth, and potatoes - season with salt and pepper.
Cook for about 5 minutes, then add the quinoa.
Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.