This stew tastes a lot like a chili without the heaviness of a lot of beans and beef. I recommend it garnished with chopped avocado, sour cream, shredded cheese, fresh lime, crushed tortilla chips and chopped cilantro. 

Ingredients:

1 tbsp olive oil

1 yellow onion, chopped

2 celery stalks, chopped

3 carrots, chopped

4 cloves of garlic, minced

2 jalapenos, seeded and minced

3 1/2 cups water

1 28 oz can diced tomatoes

1 15 oz. can black beans, rinsed and drained

2 tsp ground cumin

2 tsp ground chili powder

1 tsp chipotle powder

1 tsp paprika

cayenne pepper to taste if you want it hotter

salt and pepper to taste

(please use all the spices liberally and to taste)

3/4 cup quinoa

1/4 cup chopped cilantro plus more to garnish

Directions:

1. In a medium Dutch oven or soup pot, warm the oil over medium high heat. Add in the onions, celery, and carrots until the vegetables are tender. Add in the garlic and jalapeno and continue to saute for a couple minutes.
2. Add the water, tomatoes, beans, spices, quinoa, and cayenne pepper if desired.
3. Bring to a boil then cover the pot and reduce the heat to simmer until the quinoa is tender. Adjust the seasoning and add in the cilantro. (Remember the flavor will only get better the longer it sits on the stove. I like to make it the day before.)
4. Divide into bowls and serve garnished with the lime, tortilla chips, sour cream, shredded cheese and avocado.

(This will keep in the refrigerator for 5 days or in the freezer for up to 3 months)