Add the garlic and cook for an additional minute until fragrant.
Add the tomato paste and cook for 3-4 minutes. You want to see the paste turn a deeper color of red.
Add the remaining ingredients, with the exception of the quinoa and the cilantro which, will be added at the end. Bring the pot to a simmer and simmer for 5 minutes and cover.
Add to the oven and cook for 2 hours.
Remove from the oven and stir in the quinoa. Return to the oven for an additional 1 hour.
Remove from the oven and return to the stovetop.
At this time the chili should be reduced and thickened. If the chili needs any more time, heat the pot over medium-low heat and simmer till reduced a little more. Once it is reduced by half and thickened, taste and add salt if needed.
Serve over rice or alone. Top with fresh cilantro, limes, and sliced avocado.
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