yields 8, 2-cup servings

  • 2 tbsp. olive oil
  • 4 large carrots, peeled and sliced into thin rounds
  • 3 small sweet potatoes peeled and cubed into 1/2″ cubes
  • 2, 15oz. cans diced tomatoes, no salt added
  • 15 oz. can black beans, rinsed and drained
  • 15 oz. can red kidney beans, rinsed and drained
  • 4 oz. canned diced jalapeños (optional or reduce to 2 oz. for less heat)
  • 4 cups low-sodium vegetable broth or water
  • 6 oz. can tomato paste
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1/2 tbsp. garlic powder
  • 1/2 tbsp. dried oregano
  • 2 tsp. dried basil
  • 1 cup quinoa, dry

In a large pot, heat olive oil over medium-high heat. Add carrots and sweet potatoes and cook until slightly tender (about 5-7 minutes). Add all other ingredients, stir very well, cover and reduce the heat to medium. Let simmer until the quinoa is cooked and chili is nice and thick.