Quinoa and Mushroom Vegetarian Chili

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

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.

Recipe adapted from Cooking Classy