Black Bean Sweet Potato Quinoa Chili

It is FALL.  Time for comfort food.  We love chili.  I could make chili every night and my family would be happy.  Besides being super easy the way I make it, it can be healthy too.  Here is a recipe I tried with left over sweet potatoes.  NO MEAT in this chili and you know what? My family loves it.  It has gone into the fall/winter rotation.

Ingredients

• 3 cups diced sweet potato about 1 large
• 1 cup diced red onion about 1 medium
• 1 cup diced bell peppers about 1 large
• 3 garlic cloves minced
• 1 15 oz can organic black beans
• 1 28 oz can of fire roasted tomatoes
• 3 – 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1/2 cup uncooked quinoa
• 1 – 1 1/2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon coriander
• 1/2 teaspoon cayenne more or less to taste
• Salt & pepper to taste

Instructions

• Add all ingredients into a crock pot (starting with just 3 cups of broth). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve. If too thick, stir in another ½ – 1 cup of water.
• Serve with diced avocado (or guac) and tortilla chips. It’s such a good combo!