Black-eyed Pea Chili With Quinoa & Corn

Black-eyed Pea Chili With Quinoa & Corn 

Ingredients:
2 large onions (chopped),
1 large red bell pepper (chopped),
1 large green bell pepper (chopped),
6 cloves garlic (minced),
2 cups fresh black-eyed peas,
6 cups vegetable broth,
2 1/2 Tbsps mild chili powder,
1 Tbsp cocoa powder, 2 tsps ground cumin,
2 tsps smoked paprika,
1/4 to 1/2 tsps chipotle powder,
red pepper or hot smoked paprika (adjust to taste),
2 15-ounce cans diced tomatoes with juice (fire-roasted preferred),
1 1/2 cups fresh or frozen corn,
1/3 cup uncooked quinoa,
rinsed,
and salt and pepper to taste

Instructions:
Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. Reduce the heat to low, cover, and simmer until the peas are tender.  When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. Add salt and pepper to taste. Serve with a squeeze of lime juice or slices of avocado, if desired.