Sweet Potato and quinoa chili

• 1 15 ounce can of black beans drained
• 1 15 ounce can chickpeas drained
• 1 can rotel (diced tomatoes works good too)
• 1 large sweet potato chopped into cubes
• 2 tbsp olive oil
• 1 large onion chopped
• 6 gloves minced garlic
• 1 1/2 cup dry quinoa
• 1 tbsp ground cumin
• 4 cup vegetable broth
• 2 tbsp chili powder
• 2 tsp smoked paprika
• 1 salt and pepper to taste
• 1 sour cream (topper)
• 1 cheese (topper)
• 1 cilantro (topper)
• 1 avocado (topper)

1. Heat olive oil in a large pot over medium high heat.
2. Add onion and saute, stirring frequently until onion begins to sweat, about 5 minutes.
3. Add sweet potato and cook another 5 minutes.
4. Add quinoa, beans, chickpeas and rotel and continue cooking for another 2 minutes stirring everything together.
5. Pour in broth, chili powder, cumin and paprika and stir well.
6. Bring to a rapid boil then reduce heat to medium low.
7. Add minced garlic and cover pot.
8. Allow chili to bubble gently for 15 to 20 minutes or until quinoa and sweet potato is cooked.
9. Remove pot from heat and let it sit covered for 10 mins.
10. This allows it to thicken.
11. Salt and pepper to taste.
12. Serve with whatever toppings you like and enjoy!

black beans, chickpeas drained, tomatoes works, sweet potato, olive oil, onion, garlic, quinoa, ground cumin, vegetable broth, chili powder, paprika, salt, sour cream, cheese, cilantro, avocado

Taken from cookpad.com/us/recipes/349051-sweet-potato-and-quinoa-chili (may not work)