I know you already got a chili recipe but I'm procrastinating on something else, so I'll include another one.
Like many non-vegetarians / people not used to cooking vegetarian dishes, I feel like I haven't eaten a substantial meal if there's no meat in it. An old roommate used to make this and it was the first vegetarian dish that made me feel differently.
Quinoa Vegetable Stew/Chili
1/2 c. quinoa, rinsed well and drained
2 tablespoons olive oil
1 medium onion, chopped
1/4 teaspoon sea salt
1 large carrot, chopped
2 garlic cloves, minced
1 14.5 oz. can whole tomatoes, coarsely chopped, juice reserved
3/4 c. basic vegetable stock or water
1 red bell pepper, ribbed, seeded, and diced
1 small zucchini, rimmed and cubed
1/2 c. fresh or frozen corn kernels
1/2 c. fresh or frozen peas
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano, crumbled
1/2 teaspoon chili powder
1/2 to 1 fresh minced jalapeño pepper
pinch cayenne pepper
1 tablespoon lemon juice
1 to 2 cups cooked pinto, chick, or garbanzo beans (optional but recommended)
grated cheddar or monterey jack cheese (optional)
chopped fresh cilantro (optional)
Bring 1 cup water to a boil in a small saucepan. Add the quinoa, reduce the heat to very low, cover, and simmer until the water is completely absorbed and the quinoa is tender, 15 to 20 minutes.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and salt and sauté, stirring occasionally, until the onion begins to soften, about 2 minutes. Stir in the carrot and garlic, cover, and cook, stirring occasionally, until the carrot is crisp-tender, about 6 minutes more.
Add the tomatoes and their juice, vegetable stock or water, bell pepper, zucchini, corn, peas, cumin, coriander, oregano, chili powder, cayenne, and jalapeño. Bring to a boil, cover, reduce the heat to low, and simmer until the vegetables are cooked to the desired doneness, 10 to 15 minutes. (Add beans after 5 minutes.) Stir in the quinoa and lemon juice and season with salt and pepper to taste. Serve hot, garnished with the cheese and/or sprinkling of cilantro, if desired.
Tip: It's basically the tomato base, spice combo, and quinoa that make this dish--swap out the vegetables listed for similar ones you have lying around or whatever you want. The only thing I find it doesn't work well for is leafy greens but maybe that's my own prejudice.