Ingredients

The following ingredients have 8 Servings
  • 2 tbsp olive oil
  • 1 large sweet potato, peeled and cut into 1/2" cubes (about 4 cups)
  • 1 medium red onion, diced (about 2 cups)
  • 1 red bell pepper, seeds removed and diced
  • 1 green bell pepper, seeds removed and diced
  • 6 cloves garlic, minced
  • 1 1/2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp cocoa powder
  • 1 tsp ground coriander
  • 3/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 2 1/2 cups low-sodium vegetable broth
  • 1 (28 oz can) fire roasted tomatoes
  • 1/2 cup uncooked quinoa
  • 2 tbsp tomato paste
  • 1 (15 oz can) black beans, rinsed and drained
  • 1 (15 oz can) kidney beans, rinsed and drained
  • cheese, avocado, sour cream, etc..

Instruction

  • Heat olive oil over medium heat in a 4-6 quart dutch oven. Add the diced sweet potatoes, onion and peppers and cook, stirring occasionally. Once the onions start turning translucent (about 3-5 minutes) turn the heat down to medium low.
  • Add the garlic and spices to the mixture and cook for 1 minute. Add the vegetable broth, canned tomatoes, quinoa and tomato paste and stir. Cover and simmer for 30 minutes. With 30 minutes remaining, stir in black beans and kidney beans. Stir occasionally. Chili is ready when sweet potatoes are tender. The longer you cook the better however. Taste and season with salt if necessary.
  • Serve chili and garnish with cheddar cheese, avocado and sour cream if desired.