As with all recipes, adjust seasoning to taste. Add a 1/2 teaspoon or so chipotle powder for some added heat. Also, use whatever beans you prefer. You may even like to use one kind of bean instead of two.

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 pototo, 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
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)

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 pototo, 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 4 cup s (32 oz) water or vegetable broth, + more as needed

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. Serve with optional garnishes.