Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1 cup uncooked quinoa, rinsed well
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (28 oz) crushed tomatoes
  • 3 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp maple syrup

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and bell pepper.
  2. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the diced sweet potatoes and sauté for another 5 minutes until the edges are slightly softened.
  5. Stir in the chili powder, cumin, and smoked paprika, toasting the spices for 1 minute.
  6. Pour in the crushed tomatoes, vegetable broth, rinsed quinoa, black beans, and kidney beans.
  7. Bring the mixture to a gentle boil, then reduce heat to low.
  8. Cover with a lid and simmer for 20–25 minutes until the quinoa grains have popped and the sweet potatoes are tender.
  9. Stir in the frozen corn and maple syrup, then cook for another 5 minutes uncovered.