Before cooking, gently wash grains in cold water and strain (it’s best to soak all your grains in cold water anywhere from 1-12 hours).
Add quinoa to boiling water with a pinch of sea salt and a splash of olive oil. Reduce to low and simmer covered for 20 minutes or until grains are fluffy and water is absorbed. Fluff with a fork.
Meanwhile, in a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
Garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, etc.
Freeze leftovers as this chili freezes well!