Southwest Sweet Potato & Quinoa Chili

Ingredients

• 2 medium Sweet Potatoes
• ½ cup Quinoa
• 1 can (14.5 oz) Fire-roasted Diced Tomatoes
• 1 can (15 oz) Black Beans
• 2 cups Vegetable Broth
• 1 whole Yellow Onion
• 3 cloves Garlic
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tbsp Olive Oil
• 1 whole Avocado
• ¼ cup Fresh Cilantro
• 1 whole Lime
• Salt

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion for 4 minutes until softened.
2. Add garlic, chili powder, cumin, and smoked paprika. Stir for 30 seconds until fragrant.
3. Add sweet potato cubes, fire-roasted tomatoes, black beans, quinoa, and vegetable broth. Stir to combine.
4. Bring to a boil, then reduce heat and simmer 22–25 minutes, stirring occasionally, until sweet potatoes are tender and quinoa is cooked through.
5. Season with salt. Serve topped with diced avocado, fresh cilantro, and a lime wedge.