Chicago Diner Quinoa Chili (gluten free)

Yield: 10 cups (2.36 L)

• 2 tablespoons vegetable oil
• 1 cup (150 g) chopped poblano pepper
• 1 cup (150 g) chopped red bell pepper
• 1  1/2 tablespoons chopped chipotle pepper
• 1 cup (150 g) chopped onion
• 1 (15-ounce [425-g]) can dark red kidney beans, rinsed and drained
• 1/2 cup (120 g) tomato paste
• 1/4 cup (8 g) chopped fresh parsley or cilantro
• 2-3 cloves garlic, chopped
• 1 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper
• Dash ground cayenne pepper
• 1 bay leaf
• 8 cups (1.90 L) basic vegetable stock
• 1  1/2 cups (356 mL) tomato juice
• 5 cups (925 g) cooked quinoa, for serving

Sliced avocado, vegan sour cream, and chopped green onion, for topping (optional).

1. In a large stockpot over medium heat, warm the oil. Add the peppers and onion and cook for 7 to 9 minutes, until the onion softens and becomes translucent.
2. Add the beans, tomato paste, parsley, garlic, salt, black pepper, cayenne pepper, and bay leaf to the stockpot. Stir well.
3. Slowly add the basic vegetable stock and tomato juice to the stockpot. Reduce the heat to low and simmer, stirring occasionally, for 30 to 40 minutes, until the chili has thickened. Remove from the heat and allow to cool for 10 minutes. Remove and discard the bay leaf.
4. Line a serving dish with the quinoa and pour the chili over it. Top with the avocado, vegan sour cream, and green onion. Serve immediately.