In a large stockpot over medium heat, heat the oil until shimmering. Cook the onions, jalapeno, and garlic until the onion starts to become translucent, about 5 minutes.
Add the pasilla chile powder, cumin, and oregano. Stir to combine. Stir in the tomato sauce and then the chicken stock. Bring to a low simmer.
Add the quinoa, beans, tomatoes, and green chiles. Bring to a simmer. Reduce the heat to low and cover. Simmer for about 20 minutes, or until the quinoa is tender. Adjust the seasonings with salt and pepper to taste.
To freeze: Divide the chili into meal-size portions in plastic containers. Chill in the refrigerator before freezing. When ready to serve, thaw the chili in the refrigerator. Reheat in a saucepan until heated through.
Nutrition Facts do not include any toppings you might add!