Vegetarian chili with Quinoa and black beans

The stuff you need:

• 1 cup uncooked organic quinoa, rinsed
• 2 cups veggie stock
• 1 tablespoon olive oil
• 1 onion, chopped
• 6 cloves garlic, chopped
• 2 TBS chili powder
• 1 TBS ground cumin
• 1 TBS unsweetened cocoa powder
• 1/2 tsp cinnamon
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) can black beans,rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 2-3 jalapeno peppers, seeded and minced (may leave seeds in for increased for spice)
• 2 TBS minced chipotle peppers
•  Salt and black pepper to taste
• 1 cup frozen corn
•  Chopped cilantro, sliced avocado, greek yogurt, shredded cheddar cheese, diced red onions, hot sauce for garnishes/accoutrements (optional)

What to do with the stuff :

• Bring the quinoa and veggie stock to a boil in a saucepan over high heat
• Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside
• Heat olive oil in a large pot over medium heat
• Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes
• Add the garlic, chili powder, unsweetened cocoa, cinnamon and cumin; cook and stir 1 minute to release the flavors
• Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, & chipotle pepper
• Season to taste with salt and pepper
• Bring to a simmer over high heat, reduce heat to low, cover, and simmer 30 minutes.
• After 30 minutes add thawed corn
• Cook to heat the corn through
• Stir in the reserved quinoa
• Remove from the heat
• Serve with above-mentioned accoutrements, as per your taste/preference (leave out yogurt and cheese for dairy free)