Ingredients
4dried pasilla chiles,stemmed and seeded
15ozfire-roasted diced tomatoes
6cupsvegetable stock,divided
1tbspolive oil
1mediumwhite onion,peeled and diced
4garlic cloves,peeled and minced
15ozbeans,rinsed and drained
½cupwhole kernel corn
½cupquinoa,uncooked
2tspground cumin
sea salt and freshly-cracked black pepper
lots of tortilla strips
Preparation
Using an electric range, heat your stockpot over medium-high heat and toast the chiles in the dry pot for a minute or so, pressing them down with a wooden spoon or spatula, and rotating to toast on all sides, until fragrant.
Transfer the chili to a blender or food processor along with tomatoes and 1 cup of vegetable stock. Puree for 1 minute or until completely smooth. Set aside.
Heat oil in the large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
Add in the garlic and sauté for 1 to 2 more minutes, stirring occasionally, until fragrant.
Add in the remaining can of tomatoes, vegetable stock, beans, corn, quinoa, cumin, and the pureed chile mixture. Stir to combine.
Continue cooking the soup until it reaches a simmer. Then reduce heat to medium-low, cover, and continue to simmer until the quinoa is completely cooked, stirring occasionally.
Taste and season with a few generous pinches of salt and pepper, as needed.
Serve immediately, garnished with lots of your favorite toppings.
