In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute 5 minutes or until softened. Add the garlic and spices and saute 30 seconds.
Add the chipotle peppers, crushed tomatoes, tomato sauce, and water, and bring to a boil. Add the quinoa and cook about 11 minutes or until bloomed. Add the beans, salt and pepper, to taste, and simmer 5-10 minutes more.
Serve with toppings such as sour cream, sliced avocado, cilantro, or cheese. Enjoy!
Notes
*Depending on your level of spiciness, you may want to add only one chipotle pepper. If you like it hot, add more!
Any of your favorite beans may be substituted in this recipe.