Meatless Monday: Quinoa and Mushroom Vegetarian Chili

I am a DEVO Diva which means that every other month they send me sample of their olive oils and balsamics to try in my recipes. This month I decided to make my version of a Quinoa Chili recipe from Pinterest that I have made before. This time I used Wild Mushroom and Sage EVOO by DEVO Olive Oil Co. and added diced, earthy mushrooms.
This recipe is easy and packed full of great flavor! Just like my other
Meatless Monday meals it’s hearty, tasty, and I promise you won’t even
miss the meat!

Ingredients

Makes 6-8 servings

2 cups cooked quinoa (1/2 cup uncooked simmered with 1 cup water)
2 Tbsp + 1 tsp Devo Wild Mushroom and Sage extra virgin olive oil
1 large yellow onion, diced
8 oz mushrooms, diced (I use a mix of baby bella and shiitake)
4 cloves garlic, crushed
2 (14.5 oz) cans crushed tomatoes (or you can used diced)
1 (15 oz) can tomato sauce
1 1/2 cups vegetable broth
1 (7 oz) can diced green chiles
2 1/2 tbsp chili powder
2 tsp ground cumin
1/2 tsp ancho chili powder
1 tsp paprika
1/2 tsp sugar
1/2 tsp cayenne pepper
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
1 (15 oz) can black beans, drained and rinsed
Toppings: shredded cheese, chopped green onions, and sour cream

Directions

Heat
olive oil in a large cast iron pot over medium heat.
Add onion and mushrooms and saute until tender, about 4 minutes, adding in
garlic during last 30 seconds of sauteing.
After cooking quinoa to your liking (I boil for 5 minutes then cover and let sit for 15), fluff with a fork and add 1 tsp olive oil.
Add in tomatoes,
tomato sauce, cooked quinoa, vegetable broth, green chiles, and all spices.
Bring mixture just to a boil, then reduce heat to a simmer and stir in all the beans.
Cover
pot and allow to simmer on low 30 minutes.
Serve with toppings like green onions, shredded cheese, and sour cream.