Buffalo-Style Quinoa Chili
1 tablespoon olive oil
1 white onion, diced
3 ribs celery, diced
1 can (8 ounces) tomato sauce
1 can (14 ounces) diced tomatoes
1 cup vegetable broth
1 cup cooked black beans
1 can (14 ounces) hominy, drained and rinsed
1 cup cooked quinoa
½ cup FRANK'S REDHOT sauce, or to taste
1½ teaspoons smoked paprika
1½ teaspoons cumin
1 teaspoon salt
Freshly ground black pepper
Blue cheese, for topping
Heat the olive oil over medium heat in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes. Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer. Cook for 15 minutes.
Add black beans, hominy, quinoa, hot sauce, smoked paprika, cumin, salt and pepper; cook 15 more minutes, until the flavors have melded.
To serve: Heat broiler. Ladle chili into broiler-safe bowls. Top with blue cheese and place broiler until cheese melts, 3-5 minutes.
Serves two to four.
Stacy McCann, food52.com