In a large saucepan, heat the oil over medium-high heat. Add the onions, carrots and celery with a pinch of salt and pepper. Cook, stirring occasionally, until slightly softened, about 3 minutes. Drop in the parsnips, bell peppers and jalapeños with another pinch of salt and pepper. Cook, stirring occasionally, for another 3-5 minutes or until the peppers and parsnips start to soften. Add the garlic and spices; cook, stirring, until fragrant, about 1-2 minutes.
Scrape the vegetables to one side of the pot. Pour the tomatoes with their juices into the other side of the pot. Using kitchen scissors, cut the tomatoes into bite-sized pieces. Give everything a stir, then add the broth and cilantro sprigs. Stir again and bring to a boil. Cook at a gentle boil until slightly thickened, 5-10 minutes.
Add the pinto beans and cook 5-10 minutes longer, or until the vegetables are all softened and the chili smells heavenly.
Before serving, stir in 1 – 1 ½ cups cooked quinoa (depending on how thick you like your chili) and heat through. Taste and season with salt and pepper. Remove the cilantro sprigs, if you want. Serve with the toppings of your choice.