This chili is loaded with flavor and vitamins, and everyone in the family might ask for a second bowl.  The best part?  You'll only have to wash one pot!


  • 1 (29-ounce) can black beans, rinsed and drained
  • 1 (6-ounce) can tomato paste
  • 1 (32-ounce) carton vegetable stock
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon extra virgin olive oil
  • 1 sweet potato, peeled and cut into bite-sized chunks
  • 1 cup dry quinoa, rinsed
  • salt and pepper, to taste
  • avocado and cilantro, for garnish (optional)


  • Heat the oil in a large, heavy-bottomed soup pot over medium low heat. Add onions and cook until soft and they start to brown--about 10 minutes. Add the garlic and cook for about 2 minutes.
  • Add the tomato paste, chili powder, cumin, and oregano, and cook for about 2 minutes, stirring constantly.
  • Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa.
  • Continue cooking for about 15-30 minutes, stirring frequently until quinoa and potatoes and cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro, and serve.

Ready in about 30-60 minutes
Makes 6 big bowls

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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