Sweet Potato Black Bean Quinoa Chili

• 1 1/2 tablespoons olive oil
• 2 medium-large sweet potato, washed and diced
• 1 large onion, diced
• 1 sweet bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/8 teaspoon cayenne to taste
• 1/4 teaspoon salt
• 2 1/2 cups water
• 1/2 cup quinoa
• 2 15-ounce cans black beans, rinsed
• 1 14-ounce can diced tomatoes
• 4 teaspoons lime juice
• 1/2 cup chopped fresh cilantro

1.  Heat oil in a large pot over medium-high heat. Add sweet potato, onion, and bell pepper and cook, stirring often, until the onion is beginning to soften, about 4 minutes.
2.  Add garlic, chili powder, cumin, cayenne and salt and cook, stirring constantly, for 30 seconds.
3.  Add water and quinoa and bring to a simmer.
4.  Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
5.  Add beans, tomatoes, and lime juice; increase heat to high until just boiling.
6.  Reduce heat and return to a simmer, stirring often until slightly reduced, about 5 minutes.
7.  Remove from heat and stir in cilantro. Serve with sour cream or Greek yogurt, shredded cheese, fresh lime wedges, avocado or jalapeño slices (optional).

Tips: