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.
Add the broth, cubed sweet potato, black beans, tomatoes, and seasonings into the pan.
While the onion is sauteing, place the quinoa into a fine-mesh strainer and rinse it well under running water. Add to the chili and stir to combine.
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.
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Notes
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.