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Heat the oil in a large Dutch oven or heavy bottom pot over medium-high heat.
Add the onion, celery carrots, pepper, garlic and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes.
Add the quinoa, paprika, cumin, chipotle peppers and stir until well combined.
Stir in the diced tomatoes, the crushed tomatoes, broth and beans.
Bring to a boil, then reduce the heat to a low simmer, cover, and cook stirring occasionally, until the beans are tender, about 45min to 1 hour adding more stock as needed.
Season with salt to taste.
Serve immediately, piled high with all of your favorite toppings.
Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.