Sweet Potato Quinoa Chili

If you use vegetable stock, you can make this a vegan chili. I only had chicken stock on hand. I cannot fully express how satisfying this is! Even Brandon thought so. Oh, and don't worry about the kids liking it. Miles ate 2 bowls for dinner, 2 days in a row. On the second day he saw me getting it out of the fridge and said "Is that chili, Mama?" and went right to the table.


1, 29 oz. can black beans (or 2, 15 oz cans), rinsed & drained
1, 6 oz. can tomato paste
32 oz. vegetable (or chicken) stock
1 onion, diced
5 cloves garlic, minced (or to taste, it's not garlicky per se)
1 TB chili powder
1 TB cumin
1 tsp oregano
1 TB olive oil
1 sweet potato, peeled and cut into bite-sized chunks
1 C dry quinoa (I used white)
salt & pepper to taste
avocado (didn't have, but I'm sure it takes the chili to the next level)

Heat olive oil in a pot over medium low. Add onions and cook until they start to brown. Add garlic and cook 1-2 minutes. Add tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes (stir constantly). Add beans, stock, potatoes, salt and pepper. Cook for about 5 minutes. Add quinoa. Cook for 20-30 minutes (check along the way) until potatoes and quinoa are cooked, and it's thickened to your liking. Serve with avocado.

Mine definitely took around 30 minutes, and I put the lid on the pot for about 5 minutes to get the potatoes working.