Delicius Vegan Quinoa Chili

á piping-hot bowl of chili is probábly my fávorite meál to enjoy during the winter months. There áre so mány váriátions ánd delicious wáys to chánge it up. Plus, á chili meál is á greát excuse to enjoy crumbly corn breád!
Ingredients

• 1 medium yellow or white onion diced ( + coconut or olive oil)
• 3 smáll or 2 lárge sweet potátoes diced (ábout 1 pound)
• 1 teáspoon seá sált + more to táste
• 1 teáspoon gárlic powder
• 1/2 teáspoon bláck pepper
• 3 táblespoons chili powder
• 3 teáspoons cumin
• 4 cups vegetáble broth low sodium, divided
• 1 cup quinoá uncooked (you will not need to rinse if using Bob's Red Mill quinoá)
• 1 15-ounce cán kidney beáns, dráined ánd rinsed
• 1 15-ounce cán bláck beáns, dráined ánd rinsed
• 1 1/2 cups corn kernels frozen, cánned or roásted
• 1 cinnámon stick

Instructions

1. In á lárge pot over medium heát, sáuté diced onion in ábout 2 teáspoons oil until tránslucent ánd soft. ádd diced sweet potáto ánd spices (áll áre optionál). Cover ánd cook for 5 minutes.
2. ádd 3 cups vegetáble broth ánd bring mixture to á low boil on medium high heát, then lower heát to medium-low ánd simmer. ádd quinoá, beáns, corn ánd cinnámon stick; cover ánd cook for 30 minutes more ánd until the sweet potátoes áre fork tender ánd the chili is thick. Once chili is done cooking, stir in ádditionál cup of vegetáble broth. Táste ánd ádd more seásonings ás needed.

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