Sweet Potato, Black Bean & Quinoa Chilli

Original recipe from The Kitchn, this was a delicious and simple recipe. I changed it a bit to use the slow cooker but you can do it on the stove also. I would leave out the spice for the kids but hubby loved it and he's definitely my toughest critic lol!

Sweet Potato, Black Bean & Quinoa Chilli

Ingredients

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1/2 pound dried black beans, rinsed well (soaked over night)
1 tsp ground chipotle chili powder
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes
1/4 cup quinoa, rinsed and drained
1 cup corn kernals (optional)
vegan sour cream, to top (optional)
green onions, chopped, to top (optional)
fresh cilantro, chopped, to top (optional)


Method


Slow Cooker Method 
Heat the oil in medium pan over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes.
Add garlic, chili powders, and coriander and stir for 1 minute.
Add onion mix to slow cooker.
Stir in the tomatoes with their juices, beans, and oregano.
Add 5 cups of water and cook on high for around 4-6 hours.
Once beans seem cooked, add the sweet potatoes, quinoa, corn and salt.
Leave slow cooker on high for another hour or so until sweet potato is cooked through but still firm and quinoa is cooked.
Add more water if the chili becomes too thick.
Season to taste with salt and pepper.
Serve with sour cream, cilantro, and green onion.

Stove Top Method
Heat the oil in a heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes.
Add garlic, chili powders, and coriander and stir for 1 minute.
Stir in the tomatoes with their juices, beans, and oregano.
Add 5 cups of water and bring to a boil, reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours.
After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, corn and salt.
Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through.
Add more water if the chili becomes too thick.
Season to taste with salt and pepper.
Serve with sour cream, cilantro, and green onion.