This lovely chili is a one pot meal that is ready in under an hour. Leftovers hold up extremely well too!

Recipe by: Julie,
Serves: 6 servings
Prep Time: Quick & Easy


15oz canned black beans

15oz canned red kidney beans

15oz diced ontario tomatoes

6oz ontario tomato paste

1 large diced sweet potatoes

1 cup dry ecuadorian quinoa

1 diced yellow onions

5-6 minced cloves garlic

1 tablespoon extra virgin olive oil

1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

A few dashes garlic powder

A few dashes onion powder

to taste himalayan salt

4 cups broth garden veggie bouillon cubes

for garnish avocados

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Drain and rinse the black beans and kidney beans. In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes). Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly. Add tomatoes, liquids, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking. Serve with optional avocado garnish.