What You Need:

• one 29 oz can black beans, rinsed and drained
• one 6 oz can tomato paste
• 32 oz vegetable stock
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 teaspoon crushed red chili flakes
• 1 tablespoon chili powder
• 1 tablespoon Chipotle chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 tablespoon olive oil
• 2 sweet potato, peeled and cut into bite sized chunks
• 1 cup dry quinoa
• salt and pepper to taste
• avocado, cilantro for garnish (optional)

What You Do:

1. Heat the oil in a soup pot over medium low heat.
2. Add onions, and cook until soft and they start to turn brown (about 10 minutes).
3. Add the garlic and red chili flakes and cook for about 2 minutes.
4. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
5. Add the beans, stock, and potatoes, and season with salt and pepper .
6. Cook for about 5 minutes, then add the quinoa.
7. Continue cooking for about 30-45 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.

Notes