Chickpea, Quinoa, and White Bean Chili
2. Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the Chili Seasoning into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
3. Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.