Black Bean Sweet Potato Chili with Quinoa

Ingredients

• 1 tablespoon olive oil
  
• 1 onion, chopped
  
• 5 cloves garlic, minced
  
• 2-3 teaspoons chili powder
  
• 1 1/2 teaspoons ground coriander
  
• One 14.5-ounce can chopped tomatoes
  
• 1/2 pound black beans, soaked overnight
  
• 1 chipotle chile (from canned chipotle chiles in adobo), minced
  
• 1 teaspoon dried Mexican oregano (or regular)
  
• 1 1/2 teaspoons kosher salt, or more to taste
  
• 1 medium sweet potato, cut into 1/2-inch cubes (1 1/2 cups)
  
• 1/4 cup quinoa, rinsed and drained
  
• 3 cups water
  
• Sour cream or greek yogurt for garnish
  
• Chopped fresh cilantro for garnish
  

Directions

1. Heat the oil in a medium skillet over moderate heat. Add the onion and cook until soft and beginning to brown, 6 to 7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
2. Add this mixture, along with all the remaining ingredients, to the crock pot. Stir and cook on low for 7 to 8 hours. You may need to add more water at the end, though thanks to pre-soaking the beans, I have found it not to be necessary.
3. Serve with fresh cilantro and sour cream or Greek yogurt, if desired.