To make the chili heat two tablespoons of oil in a large pot over medium heat. Add the onion, carrots, celery, jalapeño, and garlic and cook, stirring occassionaly, until the onion is tender, about 10 minutes. Add two tablespoons of chili powder, two teaspoons of cumin, and oregano, and stir. Add the tomatoes, beet, one cup water, maple syrup, and chipotle and stir well. Bring to a simmer over high heat. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are just tender, about 30 minutes. Stir in the kidney beans and black beans and cook for 10 minutes more.
To make the chili tofu heat one teaspoon of oil in a medium skilet over medium heat. Add the tofu and cook, until lightly browned, about three minutes. Combine one teaspoon of chili powder, one teaspoon of cumin, garlic powder, and 1/2 teaspoon of salt in a bowl. Sprinkle the chili mixture over the tofu and stir well. Stir the chili tofu into the chili and cook until it has thickened, about 10 minutes. Season to taste with salt and pepper.
To make the quinoa place two cups in a fine-mesh wire sieve and rinse well under cold water (don't skip this step). Drain well. Bring the drained quinoa, two and a half cups of water, and one teaspoon of salt to a boil in a medium saucepan over high heat. Reduce the heat to medium-low. Cover and simmer until the quinoa is tender and has absorbed the liquid, 15 to 20 minutes. Remove from the stove and let stand for five minutes. Fluff the quinoa with a fork. Spoon the quinoa into wide soup bowls and top with the chili. Sprinkle with cilantro and serve.
