vegetarian Pichuberry and Quinoa Chili from The Peruvian Kitchen by Morena Cuadra

Ingredients

• Chopped scallions, avocado slices, sour cream or plain Greek yogurt, shredded cabbage or lettuce, tortilla strips, lime wedges, chopped pichuberries
• Salt and pepper, to taste
• 1 teaspoon smoked paprika (optional)
• 2 teaspoons oregano
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 15-ounce can diced tomatoes
• 1 15-ounce can black beans with liquid
• 2 cups pichuberries, (golden berries) halved
• 1 15-ounce can kidney beans with liquid
• 1 15-ounce can canary beans with liquid (or substitute pinto beans)
• 1 cup diced celery
• 1 green bell pepper, seeded and chopped
• 1 large zucchini, cut in ½-inch cubes
• 4 cloves garlic, minced
• 1 cup diced carrot
• 1 yellow onion, chopped
• 1 small jalapeno, seeded and minced
• ½ cup quinoa
• 2 tablespoons olive oil
• 1 cup water