Here's a delicious and nutritous vegetarian chili, with whole grains and kale too!
Serves 12+ 
2 T or 2 “glugs” of olive oil
2 yellow onions, small/medium, diced
3 cloves large garlic, smashed and small chop
2 T Cumin or to taste
2 T Chili powder
½ tsp paprika
2 -15oz cans diced tomatoes (use fire roast if desired)
3/4 C quinoa, not cooked
2 C black eyed peas, hydrated (or canned, drain, rinse thoroughly)
2 C red beans, hydrated  (or canned, drain, rinse thoroughly)
2 C kale, washed ,and thinly sliced
64 oz vegetable broth or combined with water is fine too
½ -1 fresh lime juice
Cilantro to taste
Using large stock pot, heat up olive oil, add onions, garlic, and sauté until aromatic and tender. Add spices, tomatoes, quinoa, beans, kale (or you can the kale 30 minutes before serving) and broth/water. Simmer for at least 2 hours. If you let it cook/sit longer, the better it will taste. Add more liquid if needed or desired. Taste and season as desired. Finish with fresh lime and cilantro.