yields 8, 2-cup servings

• 2 tbsp. olive oil
• 4 large carrots, peeled and sliced into thin rounds
• 3 small sweet potatoes peeled and cubed into 1/2" cubes
• 2, 15oz. cans diced tomatoes, no salt added
• 15 oz. can black beans, rinsed and drained
• 15 oz. can red kidney beans, rinsed and drained
• 4 oz. canned diced jalapeños (optional or reduce to 2 oz. for less heat)
• 4 cups low-sodium vegetable broth or water
• 6 oz. can organic tomato paste
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 1/2 tbsp. garlic powder
• 1/2 tbsp. dried oregano
• 2 tsp. dried basil
• 1 cup quinoa, dry

In a large pot, heat olive oil over medium-high heat. Add carrots and sweet potatoes and cook until slightly tender (about 5-7 minutes). Add all other ingredients, stir very well, cover and reduce the heat to medium. Let simmer until the quinoa is cooked and chili is nice and thick.