CS Chipotle Sweet Potato and Quinoa Chili

Make spice mix - Combine smoked paprika, chili powder, cumin and coriander. (Can be done up to 5 days ahead)

Onions / Bell peppers / Sweet potatoes / Garlic - Prep as directed. (Note: The smaller you dice the sweet potatoes, the faster they will cook.) Combine onions and bell peppers. Store sweet potatoes and garlic in their own containers. (Can be done up to 5 days ahead)

Green onions - Chop. (Can be done 1 day ahead)

Beans - Drain and rinse.

Heat a Dutch oven over medium-high heat. Add cooking oil and then onions and bell peppers with a dash of salt to heated oil. Saute until vegetables are starting to soften, 4 to 5 minutes. Add sweet potatoes and garlic and saute until garlic is fragrant, ~2 minute more. Stir in spice mix until vegetables are evenly coated in spices.

Add quinoa and stir to coat quinoa in spices.

Pour stock, tomatoes, tomato paste and adobo sauce (if using) over the vegetables and quinoa. Add beans and bring to a simmer. Reduce heat so that chili maintains a low simmer and put the lid on, slightly ajar so that some steam can escape. Simmer until sweet potatoes are tender and quinoa is cooked, 22 to 25 minutes.

Season chili with some salt and pepper, if needed.

Ladle chili into bowls and top with cheese, yogurt and green onions. Serve chips on the side or crumbled over top. Enjoy!