In a dutch oven, heat oil on medium-high heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook an additional minute, or until fragrant.
Stir in chili powder, cumin and cook for 1 minute. Add tomatoes, beans, peppers and quinoa, stir to combine. Bring to a boil, cover and reduce to a simmer (medium-low). Cook for 25 minutes, or until quinoa is tender. [Note: You may want to stir occasionally after 15 minutes or so]
Remove from heat, stir in green onions and serve with your favorite chili toppings!
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/12/08/black-bean-quinoa-chili-recipe/