In large pan, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chilli powder, cumin, oregano, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and water, stir until combined.
Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chilli is ready when sweet potatoes are tender. Add additional water if chilli is too thick for your liking.
If you want top with some avocado, fresh coriander, and some nutritional yeast
Vegan, Gluten free, Wheat Free, Egg free, Lactose free, Dairy free, Sugar free, Yeast Free, Nut Free