Buffalo Style Quinoa Chili

1 tablespoon olive oil

1 white onion, diced

3 stalks celery, diced

One 8-ounce can tomato sauce

One 14-ounce can diced tomatoes

1 cup vegetable broth

1 cup cooked black beans

One 14-ounce can hominy

1 cup cooked quinoa

1/2 cup Frank's red hot sauce, or to taste

1 1/2 teaspoons smoked paprika

1 1/2 teaspoons cumin

1 teaspoon salt

Freshly ground black pepper

Blue cheese, for topping



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.



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.



To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.



Epicurious