1 can black beans, rinsed and drained 1 can white beans, rinsed and drained 1 - 6 oz can tomato paste 5 Cups water 3 tsp Organic Chicken Bouillon 1 onion, chopped 5 cloves garlic, minced 1 TBSP chili powder1 TBSP cumin (I use a little less)1 TBSP oregano1 tablespoon Avocado Oil2 sweet potato, peeled and cut into bite sized chunks1 cup dry quinoasalt and pepper to tasteavocado, cilantro for garnish
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!