Buffalo-Style Quinoa Chili

• 1 tablespoon olive oil
• 1 white onion, diced
• 3 stalks celery, diced
• one 8-ounce can tomato sauce
• one 14-ounce can diced tomatoes
• 1 cup vegetable broth
• 1 cup cooked black beans
• one 14-ounce can hominy
• 1 cup cooked quinoa
• 1/2 cup Frank's red hot sauce, or to taste
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons cumin
• 1 teaspoon salt
• Freshly ground black pepper
• Blue cheese, for topping

1. Heat the olive oil over medium in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.
2. Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank's, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until the flavors have melded.
3. To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.

olive oil, white onion, stalks celery, tomato sauce, tomatoes, vegetable broth, black beans, hominy, quinoa, s red, paprika, cumin, salt, freshly ground black pepper, cheese

Taken from food52.com/recipes/23605-buffalo-style-quinoa-chili (may not work)