Bring extra virign olive oil in a large casserole pan to a medium heat. Add onion and capsicum and saute until onion is translucent.
Add sweet paprika, smoked paprika, cumin, chilli powder, onion powder, oregano, garlic and salt and fry until fragrant.
Add tinned tomatoes, water, tomato poaste, quinoa, black beans and kidney beans and stir to combine. Turn the heat up to high and bring to a boil. Once boiling reduce the temperature to low and place the lid on, allowing to simmer for around 25 minutes or until the quinoa is cooked and tender, stirring occasionally.
Once the quinoa is cooked, add baby spinach to the pan and stir through until wilted. Taste and add more salt if required.
Turn off the heat and serve straight away topped with avocado, vegan sour cream, coriander, red onion and corn chips if desired.
Nutrition facts are an estimate only. This Vegan Chilli Recipe freezes really well, make ahead and freeze in batches if desired. Did you make this recipe? Share your recreation on Instagram and tag @ournourishingtable