Ingredients
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1 tablespoon olive oil
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1 onion, chopped
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1 cubanelle pepper, chopped
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1 green pepper, chopped
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20 baby carrots, chopped
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5 garlic cloves, diced
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10 button mushrooms
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1 tablespoon cumin
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3 tablespoons chili powder
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2 teaspoons cayenne pepper
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2 teaspoons cinnamon
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2 tablespoons oregano
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1 tablespoon basil
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2 teaspoons mustard powder
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2 tablespoons paprika
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1/2 cup stout beer
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28 ounces whole tomatoes
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28 ounces crushed tomatoes
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6 ounces tomato paste
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2 tablespoons unsweetened cocoa powder
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1 cup quinoa
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2 (19 ounce) cans beans
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water, as required
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2 red peppers, chopped
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2 jalapenos, chopped
Instructions
- Heat olive oil in a VERY large stockpot.
- Add onion and sweat down thoroughly.
- Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
- Add spices and stir until fragrant.
- Pour in beer, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
- Add cocoa powder and stir.
- Let simmer on low heat 45 minutes.
- Add quinoa, stir and simmer 20 minutes, adding water if required.
- Add beans along with their liquid, stir and simmer at least 15 minutes before serving.