Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 stalks celery, diced
• 1 8-ounce can tomato sauce
• 1 14-ounce can diced tomatoes
• 1 cup veggie broth
• 1 cup cooked black beans
• 1 14-ounce can hominy
• 1 cup cooked quinoa
• 1/2 cup Frank's red hot sauce
• 1.5 tsp smoked paprika
• 1.5 tsp cumin
• 1 tsp salt
• Fresh black pepper
• Blue cheese, for topping

Instructions:

1. Heat the olive oil over medium in a sauce pan 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 flavors have melded.
3. To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3-5 minutes.