Step 1

Heat olive oil in a large pot over medium-high heat. Add the bell pepper, onion, celery, carrot, and jalapeño pepper. Cook until softened, stirring occasionally, about 10 minutes.

Step 2

Add the chili powder and cumin; stir and cook for another minute or so.

Step 3

Add oregano, salt, pepper, beans, tomatoes, and broth. Simmer over low heat for 30 minutes.

Step 4

Add cooked quinoa, and cook for 15 minutes more. Add more broth as necessary for desired consistency. Chili can simmer for up to an hour, if you like.

Step 5

Enjoy with toppings of your choice.