In a small saucepan cook quinoa in the 1½ cups vegetable broth according to package directions. There will be extra vegetable broth which we will add to the chili later.
Heat oil in a large stockpot over medium-high heat. Add onions and cook until translucent. Add garlic and green pepper and cook for 3 to 4 minutes.
Add all the remaining ingredients minus the remaining vegetable broth and quinoa, stir to combine. Continue cooking until chili reaches a simmer, then reduce heat to medium-low and simmer for 10 minutes. Then add the remaining vegetable broth and quinoa and stir to combine. Taste and seasoning with more salt and pepper if needed.
For a thicker chili, use 1 cup of quinoa instead of ½ cup.