Tammie's Sweet Potato and Quinoa Chili

This recipe is high in fiber and protein and is so simple to make. Just set and forget for a hearty dinner that is sure to satisfy your taste buds and your appetite. Serve this meal for a big family dinner, then reheat a portion for lunch as an afternoon pick-me-up that will fill you right up.

1 can (15 oz) Black beans (drained and rinsed)
1 can (15 oz) Kidney beans (drained and rinsed)
1 can (15 oz) Fire-roasted diced tomatoes or 1 1/2 cups diced fresh tomatoes
1 can (6 oz) Tomato paste
1 Large sweet potato (diced)
1 cup Dry quinoa
1 Onion (diced)
5 to 6 Cloves garlic (minced)
1 tbsp Olive oil
1 1/2 tbsp Chili powder
1 tbsp Cumin
1 tsp Dried oregano
1 tsp Garlic powder
1 tsp Onion powder
Himalayan salt (to taste)
4 cups Water or vegetable broth (more as needed)
Avocado (optional)
Diced raw onion (optional)
Cilantro (optional)

Combine all ingredients in slow cooker and set on low heat for 6 to 8 hours.

Top with optional ingredients as desired.

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