Another use for quinoa and totally vegan or vegetarian if you check whether or not your beer has animal products such as isinglass or gelatin.
1 1/2 cups diced onion
2 Tbl olive oil
1 cup diced green bell pepper
5 cloves minced garlic
2 Tbl ground cumin
3 Tbl ancho chili powder
2 tsp salt
1 tsp black pepper
1/4 tsp crushed red pepper flakes
2 14 to 15 ounce cans tomatoes, chopped
1 12 ounce can V8 or tomato juice
12 ounces beer
1 to 2 tsp brown sugar
3 cups cooked white beans (or two 14 to 15 ounce cans drained and rinsed)
3/4 cup quinoa simmered in 1 1/2 cups water for 10 to 15 minutes
In a soup pot or dutch oven saute the onions and bell pepper in the olive oil until the onions begin to soften. Add the garlic and saute another minute or two.
Stir in the cumin, chili powder, crushed red pepper flakes, salt and pepper and saute another minute or two.
Add the tomatoes, beer and tomato juice, bring up to the boil and gently simmer for about 15 minutes. Taste at this point and if the mixture seems too acidic, stir in some of the brown sugar.
Stir in the cooked beans and cooked quinoa, bring up to the boil and serve. Garnish with your favorite toppings if you like - green onion, avocado, grated cheese, sour cream etc.