Andrew's Protein-Packed Vegan Chili

I made this for my fiance to take to work by combining three of my chili loves: stout, beans, and cocoa powder!

• Ready In: 2 hrs 30 mins
• Serves: 10
• Yields: 1 large pot

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped
• 1  cubanelle pepper, chopped
• 1  green pepper, chopped
• 2  red peppers, chopped
• 20  baby carrots, chopped
• 5  garlic cloves, diced
• 10  button mushrooms
• 2  jalapenos, chopped
• 1  tablespoon cumin
• 3  tablespoons chili powder
• 2  teaspoons cayenne pepper
• 2  teaspoons cinnamon
• 2  tablespoons oregano
• 1  tablespoon basil
• 2  teaspoons mustard powder
• 2  tablespoons paprika
• 1⁄2 cup stout beer
• 28  ounces whole tomatoes
• 28  ounces crushed tomatoes
• 6  ounces tomato paste
• 2  tablespoons  unsweetened cocoa powder
• 1  cup quinoa
• 2 (19 ounce) cans  beans
•  water, as required

Directions

1. Heat olive oil in a VERY large stockpot.
2. Add onion and sweat down thoroughly.
3. Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
4. Add spices and stir until fragrant.
5. Pour in beer, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
6. Add cocoa powder and stir.
7. Let simmer on low heat 45 minutes.
8. Add quinoa, stir and simmer 20 minutes, adding water if required.
9. Add beans along with their liquid, stir and simmer at least 15 minutes before serving.