1-First, heat 1 tablespoon of olive oil in a large pot over medium heat until it’s shiny. Add the diced onion and sauté until tender, which takes about 3 to 4 minutes, then stir in the minced garlic and cook for another minute until fragrant.

2-Next, add the 2 cans of fire roasted diced tomatoes, 2 cups of crushed tomatoes, 1 cup of cooked quinoa, 1 cup of water, 1 can of diced green chiles, 2 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of unsweetened cocoa powder, 2 teaspoons of paprika, a couple dashes of hot sauce, and salt and pepper to taste. Cover the pot and let it simmer for 30 minutes, allowing the flavors to meld together.

3-After that, mix in the drained and rinsed cans of red kidney beans, light red kidney beans, black beans, and 1 cup of thawed frozen corn. Continue cooking for another 5 to 10 minutes until everything is heated through. Finally, serve it warm with your choice of optional toppings like shredded Mexican cheese or avocado slices for added enjoyment.