Serve with avocado and cilantro

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large red onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
½ teaspoon ground chipotle pepper
½ teaspoon ground cumin
1/4 teaspoon salt
3 ½ cups vegetable stock
1 15-ounce cans black beans, rinsed
1 14.5-ounce can diced tomatoes
½ cup dried quinoa
4 teaspoons lime juice

1 tablespoon plus 2 teaspoons extra-virgin olive oil 1 medium-large sweet potato, peeled and diced 1 large red onion, diced 4 cloves garlic, minced 2 tablespoons chili powder 1/4 teaspoon salt 3 ½ cups vegetable stock 1 15-ounce cans black beans, rinsed 1 14.5-ounce can diced tomatoes 4 teaspoons lime juice

Heat a large heavy bottom pot with the oil over medium high heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer.
Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
Add the lime juice and remove the pot from the heat. Season with salt as needed.