Heat oil over medium heat in large stock pan or dutch oven.
Saute onion and garlic for 3- 5 minutes, or until translucent.
Add remaining ingredients into pan and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until sweet potatoes are tender.
Top with any desired toppings.
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.Chili Seasoning: In place of the homemade chili seasoning, use 1 ½ teaspoon chili powder, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon pepper, a pinch of cayenne, and ¼ teaspoon cumin.