1 can (15 oz) black beans, drained and rinsed
\n1 can (15 oz) kidney beans, drained and rinsed
\n1 can (15 oz) fire roasted diced tomatoes or 1 1\/2 cup diced fresh tomatoes
\n1 can (6 oz) tomato paste
\n1 large sweet potato, diced (with or without the skin…I leave the skin on)
\n1 cup dry quinoa
\n1 onion, diced
\n5 – 6 garlic cloves, minced
\n1 tablespoon olive oil
\n1 1\/2 tablespoons chili powder
\n1 tablespoon cumin
\n1 teaspoon dried oregano
\n1\/2 teaspoon chipotle powder
\na few dashes of garlic powder
\na few dashes of onion powder
\nhimalayan salt to taste
\n4 cups (32 oz) water or vegetable broth, + more as needed
\navocado, cilantro and\/or diced onion, for garnish (optional)
\n
\nIn 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.<\/p>\n