To me, this is the BEST chili, vegetarian or otherwise. It’s loaded with vegetables, and it has a nice body thanks to quinoa (or bulgur) as well as beans. Chipotles in adobo give it a nice smokiness and heat, and chili powder and cumin offer more spice and smoky notes.
We’re headed to the Adirondacks to camp for a few days, and I’ve packed away 3 quarts of this chili. The other 2 are in the freezer. With that in mind: this yields A LOT! But it freezes beautifully, and my feeling is that if you’re going through the effort, you may as well make a big batch.
Hope you love it.
Find the full recipe here, which includes notes on how to cook the beans and if you want to use canned beans in place of from-scratch cooked beans: