OurHealthy_Kitchen

1: Preheat the oven to 400°F.

2: Place the sweet potato chunks on a sheet pan. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon of cinnamon, cumin, salt, and pepper. Toss to coat evenly and roast for 40 minutes, until very tender.

3: In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes. Season with the remaining cinnamon, cumin, salt, pepper, and 1 teaspoon of chili powder.

4: Roughly chop the cilantro stalks and stir them into the sautéed vegetables. Add half of the chopped jalapeño peppers and stir, saving the remaining peppers for garnish.

5: Add the kidney beans, canned tomatoes, and 3.5 cups of water to the pot. Bring to a simmer and cook for 25-30 minutes, stirring occasionally, until the chili thickens and smells fragrant.

6: While the chili simmers, cook the quinoa according to package instructions.

7: Once the chili is done, stir in the roasted sweet potatoes and half of the cilantro leaves.

8: Serve the chili over a bed of cooked quinoa and garnish with avocado slices, plant-based yogurt or sour cream, extra cilantro leaves, and the remaining jalapeño pepper.