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Mushroom Quinoa Porter Chili

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Ingredients
  

  • 3 tbs olive oil
  • 8 ounces crimini mushrooms minced
  • ½ cup onions chopped
  • ½ cup diced carrots
  • 2 cloves garlic minced
  • 1 1/4 cups broth
  • 1 cup porter or stout beer divided
  • ½ cup red quinoa dry
  • 1 15 ounce can black beans, rinsed and drained
  • 1 red bell pepper chopped
  • ½ cup corn kernels
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 1 jalapeno diced
  • 2 cups tomatoes chopped
  • 1/2 tsp Sriracha or other red chili sauce
  • 1 avocado diced
  • ½ cup green onion chopped
  • ½ cup cilantro chopped

Instructions
 

  • Heat the olive oil in a pot over medium high heat, add the mushroom, sauté until darkened and softened, about 5 minutes.
  • Add the onions and carrots and cook until softened about 5 minutes.
  • Stir in the garlic then add the broth and ½ cup beer. Stir in the dry quinoa, allow to simmer, stirring occasionally, until quinoa is cooked through, about 15 minutes.
  • Add the beans, bell pepper, corn, smoked paprika, pepper, salt, cumin and garlic powder, allow to simmer for 5 minutes.
  • Add the remaining beer, jalapenos, tomatoes, and sriracha, simmer for 10 minutes or until slightly thickened and reduced.
  • Ladle into bowls, top with avocado, green onion and cilantro.