Ingredients

• 1 Tbsp Olive Oil
• 1 White Onion diced
• 3 stalks celery diced
• 8 oz Canned Tomato Sauce
• 14 oz canned Diced Tomatoes
• 1 cup Vegetable Broth
• 1 cup Black Turtle Beans cooked
• 14 oz canned Hominy
• 1 cup Organic Quinoa Grain cooked
• 1/2 cup Frank's red hot sauce or to taste
• 1-1/2 tsp smoked paprika
• 1-1/2 tsp Cumin
• 1 tsp Salt
• Freshly ground black pepper
• Blue Cheese for topping (optional)

Instructions

1. Heat the olive oil over medium in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.
2. Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank’s, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until the flavors have melded.
3. To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.