In a large dutch oven or heavy-bottomed pan, heat the oil over medium heat. Once the oil is heated, add in the diced onion and saute for 3-5 minutes until the onion is softened. Add in the garlic and saute for 30-60 seconds, just to toast.
Stir the broth, cubed sweet potato, black beans, tomatoes, and seasonings into the pan.
Place the quinoa into a fine-mesh strainer and rinse it well under running water. Drain off excess water and then add to chili, stirring to incorporate.
Turn the heat to high heat and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 25-30 minutes, uncovered, until the sweet potatoes are tender.
Serve with minced cilantro, avocado, sour cream, or cheese as desired.
Storage: This Sweet Potato Chili can be stored in the refrigerator for 4-5 days and can be frozen for up to 3 months. To reheat, add in a splash of water or stock and heat gently over medium heat on the stove or in 1-minute intervals in the microwave.Quinoa: Be sure to rinse the quinoa to rid it of its bitter taste. You may also omit the quinoa--it adds bulk and protein, but this chili is delicious without it.Slow Cooker Instructions: Saute onion and garlic in 1 tablespoon oil in a small non-stick skillet for 3-5 minutes. Add onion and garlic mixture to the slow cooker, along with the remaining ingredients to the crockpot, and mix well to incorporate. Cook for 8 hours on low or 5-6 hours on high.Chili Seasoning: In place of the seasonings use 1 & ½ tablespoons of homemade chili seasoning.