Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion and bell pepper. Sauté until the pepper is softened and the onion translucent, about 5 min.
Add garlic and sauté 1 min more.
Add the diced tomatoes, crushed tomatoes, stock, chili powder, cumin and ancho chili powder.
Raise the heat to high and bring the mixture to a simmer. Stir in the quinoa and simmer for 15 min.
Uncover and stir in the corn, black beans and pinto beans. Allow to simmer, uncovered, until the corn is tender and the quinoa is fully cooked, about 5-10 min.
Remove the pot from heat. and season with salt and pepper to taste. Ladle into bowls and top with your favorite chili toppings.
