Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion and bell pepper. Sauté until the pepper is softened and the onion translucent, about 5 minutes.
Add the garlic and sauté 1 minute more, until very fragrant.
Add the diced tomatoes, crushed tomatoes, broth, chili powder, cumin and ancho chili powder. Raise the heat to high and bring the mixture to a simmer.
Stir in the quinoa and lower the heat. Cover the pot and allow the mixture to simmer for 15 minutes.
Uncover and stir in the corn, black beans and pinto beans. Allow to simmer, uncovered, until the corn is tender and the quinoa is fully cooked, about 5-10 minutes more, stirring occasionally.
Remove the pot from heat. Stir in liquid smoke if using and season with salt and pepper to taste.