This is my new favourite chili recipe (thanks mom for the recipe!). It is high in plant based protein, full of immune-boosting ingredients, loaded with veggies and lots of prebiotic fiber, it can also easily be made into a vegan dish. And one that I will keep on regular rotation in our household, and will be making extra to freeze (also a great meal to freeze and stock your freezer with when you are postpartum).

Ingredients

2 onions chopped
5-6 garlic cloves minced
2 sweet peppers (I used 1 green, 1 red)
Mushrooms (1 package) chopped
1.5 Tbsp chili powder
1 Tbsp cumin
2 tsp oregano
2 tsp smoked paprika
1 tsp garlic powder
1 tsp salt (or to taste)
1 peeled, diced sweet potato
2 cans beans (I used black eyed peas and black beans but can use any beans/chickpeas)
1.5-2cups chicken broth (can sub out with veggie broth)
1 can diced tomatoes
1-2 cups chopped cilantro
2-4 limes juiced

Directions

1) In a large pot. Sautee in Avocado/Olive oil:
-2 onions chopped
-5-6 garlic cloves minced
-2 sweet peppers (I used 1 green, 1 red)
-Mushrooms (1 package) chopped
-Any other veggies you would like to add (zucchini, spinach, broccoli, cauliflower, etc)

2) Once veggies are soft (3-4 minutes) add spices:
-1.5 Tbsp chili powder
-1 Tbsp cumin
-2 tsp oregano
-2 tsp smoked paprika
-1 tsp garlic powder
-1 tsp salt (or to taste)

3) Stir in to blend spices

4) Add:
-1 peeled, diced sweet potato
-2 cans rinsed beans (I used black eyed peas and black beans but can use any beans/chickpeas)
-1.5-2cups chicken broth (can sub out with veggie broth)
-1 can diced tomatoes

5) While simmering above, cook:
-1 cup Quinoa in 2 cups broth.
Remove from heat and let rest once it is cooked.

6) Once sweet potatoes are almost cooked through, add:
1-2 cups chopped cilantro
2-4 limes juiced (depending on how tangy you like it)
Cooked Quinoa

7) Thoroughly mix. Add more spices, salt and pepper to taste. Turn off heat.

8) Top with some avocado, greek yogurt or cheese and enjoy!