Rinse dry quinoa in a sieve or fine colander. Set aside. Drain and rinse canned beans.
In a large stockpot or Dutch oven (I use a 6 quart Dutch oven), heat 1 tablespoon olive oil over medium-high heat. Once hot, add diced onion and bell pepper. Sprinkle with salt. Sauté for 6-8 minutes, until softened.
Add garlic, jalapeño and tomato paste. Sauté for 2 minutes, stirring occasionally, until garlic is aromatic and jalapeño is softened.
Add quinoa, cumin, chili powder and oregano. Cook for 30 seconds, stirring frequently. Add a splash of beer to deglaze the pot. Stir to remove any stuck-on bits from the pot.
Add the beans, vegetable broth, diced tomatoes (with juices) and remaining beer. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer over medium-low. Simmer uncovered for at least 15 minutes and up to an hour. The chili is ready when the quinoa is cooked through. Taste for salt and enjoy!
Quinoa: White, red or a mix of quinoa types will work.
Beer: Choose an ale or lager. You'll be okay with a cheap beer like Budweiser or PBR - what counts is the wheaty, beer flavor.
Beans: I usually go for light red and dark red kidney beans but really any kind of bean works.