Sweet Potato and Quinoa Chili

1 onion, finely diced
5 cloves garlic, minced
1 tbsp olive oil
1 sweet potato, peeled and diced
32oz vegetable broth
1 tbsp ground cumin
1 tbsp oregano
30oz canned black beans, drained
15oz tomato sauce
1 cup sweet corn
1 cup uncooked quinoa


1. Add onion, garlic and olive oil and cook until translucent in a large stock pot
2. Add sweet potato, vegetable broth, cumin, oregano, black beans, tomato sauce and corn
3. Bring to a boil and cook for 5 minutes
4. Add quinoa and cook for 20-25 minutes

Optional toppings:
Shredded Cheese
Avocado
Sour Cream

To Freeze:
1. Follow steps 1-4
2. Transfer to a freezer safe container
3. To reheat, warm in a saucepan