Quinoa Lentil Chili (Vegan, Gluten-free)

Boil water in a saucepan.
In a large, dry skillet over medium-high heat, toast both types of chile peppers on each side for about 2 minutes, being careful not to let them burn.
Place the chiles in a large bowl and cover with the boiling water. Place a smaller bowl or plate on top of the chiles to keep them submerged and let them stand for at least 30 minutes to rehydrate.
In the same skillet, toast the cumin and coriander seeds for about 5 minutes over medium-high heat.
Grind the seeds into a powder using a coffee/spice grinder or mortar and pestle.
Turn on your food processor and while it's running, add the garlic cloves. Once they’re finely minced, turn off the processor.
Add the rehydrated chiles along with 1 cup of the water they were soaking in to the food processor.
Add the ground cumin, ground coriander, oregano, and tomatoes with their liquid to the food processor, then process until smooth.
Heat the olive oil in a Dutch oven or large pot over medium heat. Once hot, add the quinoa and lentils and toast for about 5 minutes, stirring occasionally.
Add the chile mixture, water, and onions. Bring everything to a boil, then reduce the heat, cover, and simmer until the lentils are tender, at least 30 minutes.
Once the lentils are done, add the kidney beans and simmer for about 5 more minutes until they are warmed through.