Step 1

Place the jar of roasted red peppers (including any liquid) into a high speed blender and blend until completely smooth. Set aside for later.

Step 2

Heat a large Dutch oven or pot over medium/high heat. Add olive oil. When the olive oil is fragrant, add the onion to the pot. Season with salt and let the onion saute for 3-4 minutes and then add the garlic and let it cook for an additional 1 minute.

Step 3

Add the red pepper, jalapeno, and quinoa to the pot and toss with the onion and garlic. Toast the garlic for 3-4 minutes, stirring periodically.

Step 4

Then, add the pureed roasted red peppers, great northern beans, kidney beans, crushed tomatoes, vegetable broth, chili powder, cumin, garlic powder, salt, and maple syrup to the pot and stir to combine.

Step 5

Lastly, add the kale, stir again and then bring the chili to a boil. Turn the heat to low and cover. Let the chili simmer for 15 minutes.

Step 6

Uncover the chili, stir, and allow the chili to cook until the quinoa is completely cooked.

Step 7

Serve the chili with your favorite chili toppings and enjoy.