Sweet Potato & Quinoa Chili

Ingredients

• 1 (15 ounce) can black beans
• drained and rinsed
• 1 (15 ounce) can kidney beans
• drained and rinsed
• 1 (15 ounce) can diced fire-roasted tomatoes or 1 12 cups diced fresh tomatoes
• 1 (6 ounce) can tomato paste
• 1 large sweet potato
• diced (with or without the skin...I leave the skin on)
• 1 cup dry quinoa
• 1 onion
• diced
• 5 -6 garlic cloves
• minced
• 1 tablespoon olive oil
• 1 12 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 3 dashes garlic powder
• 3 dashes onion powder
• salt
• 4 cups water or 4 cups vegetable broth
• more as needed
• avocado
• for garnish (optional)
• fresh cilantro
• for garnish (optional)
• diced onion
• for garnish (optional)

Instructions

1. In large pot or dutch oven, heat oil over medium heat.
2. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes).
3. Add garlic, cook for another minute or so.
4. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
5. Add tomatoes, liquids, beans and sweet potato, stir until combined.
6. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally.
7. Chili is ready when sweet potatoes are tender.
8. Add additional water if chili is too thick for your liking.