Recipe Vortex

1 tablespoon olive oil or ¼ cup water (for water saute)

1 medium onion, diced

5 – 6 garlic cloves, minced

1 ½ 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

1 cup dried quinoa

1 can (15 oz) black beans, drained and rinsed

1 can (15oz) kidney beans, drained and rinsed

1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes

1 can (6 oz) tomato paste

1 large sweet potato (about 1 lb.), diced (with or without skin)

5 – 6 cups water or vegetable broth (or combo)

Optional garnish for serving

diced avocado

cilantro

diced onion and/or jalapeno

Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. 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. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’.

Serves 4 generously.

Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer safe containers, for up to 2 – 3 months.