A smoky and delicious meatless chili with quinoa, black beans, and corn. Adapted from [Cooking Classy|http://www.cookingclassy.com/2013/07/quinoa-chili/].
To a large pot over medium heat, add the oil. Saute the onions 1-2 minutes. Stir in the garlic and cook another minute until fragrant. Stir in the chili powder, cumin, cocoa, paprika, cayenne (if using), and salt, toasting the spices in the oil for one minute. Add the diced tomatoes, tomato sauce, quinoa, broth, adobo, beans, and corn. Bring to a simmer, turn the heat down to low, cover and cook for 30 minutes, stirring occasionally (add more broth if needed for consistency).
Stir in the lime juice. Taste for seasoning and add more salt if needed. Serve with toppings of your choice. Store in a covered container in the refrigerator. Makes great leftovers.