1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
1 can (6 oz) 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 1/2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon chipotle powder
a few dashes of garlic powder
a few dashes of onion powder
himalayan salt to taste
4 cups (32 oz) water or vegetable broth, + more as needed
avocado, cilantro and/or diced onion, for garnish (optional)
In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 – 10 minutes). Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly. Add tomatoes, liquids, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.