Hearty Sweet Potato Chili

It's that time of year for healthy, comforting and warming foods! This Hearty Sweet Potato Chili Recipe should do the trick to make you feel all cozy and full! We all want to spend less time in the kitchen and more time with family by the fire or curling up on the couch with the kiddies to watch Frosty the Snowman one more time.Our recipe is super easy and fast! I actually used my Instapot for this one, which I kinda wish I had I stuck to my big pot so I could keep an eye on it a little more. Here's my home chef confession... I have had my Instapot for over 5 years and last weekend remembered it was in the closet never used. This recipe is the second time it has ever been used! I've never used a crock pot before either. I know. I know, I sound like a crazy person, but they actually make me nervous to use them and I would never leave the house with it on! I'm the girl who checks the toaster 2-3 times before leaving the house to make sure it's unplugged. Like I said I am a little weird about these things or just really OCD! :)So you can do this on the stove or in an Instapot. Either way it should be perfect once you dig your spoon in! Here's everything you need!Ingredients:

• 1/2 yellow onion
• 4 medium sweet potatoes
• 2 red peppers
• 1 can black beans-drained and rinsed
• 1 can kidney beans- drained and rinsed
• 1 T olive oil
• 5 garlic cloves- minced
• 1 T crushed red peppers
• 1 T Paprika
• 1 teaspoon ground cumin
• 1 T fresh parsley finely chopped
• 1 T sea salt
• 1 can crushed tomatoes
• 2 C low sodium vegetable broth
• 3/4 C uncooked quinoa

Extras for Toppings: Optional

• 1 avocado chopped
• Fresh Cilantro
• Plain Greek Yogurt or Sour Cream
• Shredded Carrots for crunch
• Grated fresh cheese- Manchego or Pecorino make great ones
• Tortillas if you want to dip!
• Slices of Jalopenos for some kick
• Splash of Tabasco

Directions:

1. In an Instapot or in a 6 quart pot, add olive oil. Let it heat, then saute the onions, peppers and garlic until they start to soften. Add in sweet potatoes, red pepper, cumin, paprika, and salt.
2. Add in vegetable broth, then quinoa, make sure to stir it so it doesn't get stuck to the bottom. Pour in crushed tomatoes
3. Cover and let it cook for about 8-10 minutes.
4. Burn off burner or Instapot. Add in black beans, kidney beans and parsley. Recover lid. Let it rest another 10 minutes warming to absorb all the moisture and to thicken.
5. Uncover and serve hot. Add all the yummy toppings or just a few if you'd like!