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