1largesweet potato, peeled and cut into ½" cubes (about 4 cups)
1mediumred onion, diced (about 2 cups)
1red bell pepper, seeds removed and diced
1green bell pepper, seeds removed and diced
6cloves garlic, minced
1 ½tablespoonchili powder
2 ½cupslow-sodium vegetable broth
1(28 oz can)fire roasted tomatoes
1(15 oz can)black beans, rinsed and drained
1(15 oz can)kidney beans, rinsed and drained
cheese, avocado, sour cream, etc..
Heat olive oil over medium heat in a 4-6 quart dutch oven. Add the diced sweet potatoes, onion and peppers and cook, stirring occasionally. Once the onions start turning translucent (about 3-5 minutes) turn the heat down to medium low.
Add the garlic and spices to the mixture and cook for 1 minute. Add the vegetable broth, canned tomatoes, quinoa and tomato paste and stir. Cover and simmer for 30 minutes. With 30 minutes remaining, stir in black beans and kidney beans. Stir occasionally. Chili is ready when sweet potatoes are tender. The longer you cook the better however. Taste and season with salt if necessary.
Serve chili and garnish with cheddar cheese, avocado and sour cream if desired.
Be consistent with the size you dice the vegetables so everything cooks evenly.
Use quality low-sodiumvegetable broth. Remember a lot of the flavor will come from the broth.
If you like more heat, increase the amount of cayenne pepper or keep the seeds from the peppers.
Don't skip toppings like cheese, avocado or sour cream. These ingredients all help enhance the flavor.