Quinoa & Sweet Potato Chili


The best way to warm up this season? Chili! This hearty, healthy dinner is perfect for a frosty fall night. The combo of sweet potatoes, black beans and avocado make for a flavorful twist on this classic dish. Light the fire, cuddle on the couch  with a cozy blanket and eat up!


  • 1 can (29 oz.) black beans, rinsed and drained
  • 1 can (6 oz) tomato paste
  • 32 oz. vegetable stock
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 Tbsp. chili powder
  • 1Tbsp. cumin
  • 1 tsp. oregano
  • 1 Tbsp. canola oil
  • 1 sweet potato, peeled and cut into bite-sized chunks
  • 1 cup quinoa
  • salt and pepper to taste
  • 1 avocado, sliced
  • Sour cream

How to:

  1. Heat oil in large pot over medium-low heat. Add onions and cook for 5-10 minutes until soft and beginning to brown. Add garlic and cook for 2 more minutes.
  2. Stir in tomato paste, chili powder, cumin and oregano until combined.
  3. Add black beans, vegetable stock and sweet potato chunks. Season with salt and pepper, then cook for 5 minutes.
  4. Mix in quinoa. Continue cooking for 20 – 30 minutes, stirring frequently, until quinoa and potatoes are fully cooked and chili has thickened.
  5. Pour into bowls and top with sliced avocado and a dollop of sour cream. Makes about 6 servings.

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