Spicy Vegan Chili Con Carne Quinoa Lettuce Wraps

1.If using dry quinoa, cook according to package directions; set aside.

2.Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper and sauté for 5-7 minutes until softened.

3.Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly until fragrant.

4.Stir in the rinsed beans, diced tomatoes (with juice), tomato sauce, and vegetable broth. Bring the mixture to a simmer.

5.Reduce the heat to low, cover partially, and let the chili simmer for 20-25 minutes, stirring occasionally, allowing the flavors to meld and the chili to thicken slightly.

6.Stir in the cooked quinoa and season generously with salt and black pepper. Simmer for another 5 minutes. Taste and adjust spices as needed.

7.While the chili finishes, prepare the lettuce cups by ensuring the leaves are dry and separated.

8.To serve, spoon a generous portion of the warm vegan chili mixture into the center of each lettuce cup.

9.Garnish each wrap with diced avocado and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for squeezing.