• In a soup pot, heat 9 tbsps vegetable broth over medium-high heat, and then sauté the onion and garlic until softening.
• Add the remaining vegetable broth, diced tomatoes, and tomato paste, and bring to a boil.
• Add the quinoa and cook at a simmer for 15 minutes.
• Add the kidney beans, pinto beans and chickpeas, then stir in the chili powder, black pepper, cumin and garlic powder. Continue cooking until all the ingredients are heated through, about 5 to 8 minutes.
• Transfer to a bowl and enjoy!

Notes

• More Flavor: Add other dried herbs and spices to taste, like coriander, oregano, red pepper flakes, and/or cayenne pepper.
• Leftovers: Refrigerate in an airtight container for up to four days. This recipe makes an extra large amount. We recommended freezing around half of it to have for a future meal.