Ingredients

• 6 cloves garlic, minced

• 3 medium onions, diced

• ¼ cup olive oil

• 4 yellow peppers, diced

• 1-3 jalapeno peppers (to taste), diced

• 1 potato, peeled and diced

• 10 medium tomatillos, paper and stems removed, quartered

• 1/2 tbs salt

• 1 bottle (12 oz) beer or 1.5 cups stock

• 1/2 cup quinoa

• 1 can hominy

• 1 can black beans

• 1 can pink beans

Preparation

  1. Wash and drain quinoa, add 1 cup water and bring to boil for 20 min until water is absorbed
  2. Lightly brown onion and garlic in olive oil (15 min)
  3. Add jalapeno to onion and saute 3 min
  4. Add yellow pepper and saute 5 min
  5. Put all ingredients through beer/stock into a dutch oven and simmer for 30 min until potato is soft
  6. Blend soup with immersion blender until smooth
  7. Add quinoa, hominy, black beans, and pink beans to chili and simmer for 30 min to heat and mingle flavors
  8. Serve with popcorn, sour cream, and grated cheese (to taste)