Delicious Vegan Quinoa Chilli

Chilli is a hearty, warming meal that is packed with veggies and beans to make it filling and delicious. 

I like to roast my sweet potato and pepper but you don't have to do that step, you can add it right to your pot and cook it longer, until it's softened. 

I also love a slightly sweet Chilli, so I add in a bit of maple syrup, you can leave this out if you prefer. And feel free to make it spicier by adding in some red pepper flakes when you are cooking your oil, or more chilli powder. 

Ingredients: 2-3 Tbsp avocado or olive oil, plus more for roasting 1 medium onion 3/4 garlic cloves, minced, plus more for roasting 2 medium carrots, diced or shredded 3 celery, diced 1 can 540 ml lentils, rinsed and drained (or 1/2-3/4 cup split lentils, rinsed) 1 can 540 ml kidney beans, rinsed and drained 1 can 540 ml chickpeas, rinsed and drained 2 sweet potatoes, diced and roasted 2 bell peppers, diced and roasted 1 can 796 ml diced tomatoes 1 can crushed tomatoes 3/4 cup Quinoa 1 tsp dried oregano 1 tsp dried paprika 3 Tbsp chilli powder 1 1/2 tbsp cumin 2 tsp onion powder 2 tsp garlic powder 1/4 cup maple syrup (optional but recommended) Salt and pepper to taste 1/2 - 1 tsp cayenne pepper - if you like it spicy

Directions: Preheat oven to 400 degrees F. 
 Heat the avocado oil over medium heat in a large soup pot and add the finely chopped onion and sauté until translucent, about 5-10 minutes. Then add your minced garlic and stir. Add your diced carrot and celery and sauté another few minutes until fragrant.
 While that is cooking (being sure to stir occasionally so it doesn’t burn), scrub or peel your sweet potatoes then dice them along with your 2 bell peppers, add to a bowl with avocado oil and garlic and stir to coat. Add the vegetables to your baking sheet (covered with parchment paper or silicon baking sheets), and roast for 20 minutes, giving them a flip halfway through the time. Next, add the diced tomatoes and crushed tomatoes to your pot along with your rinsed and drained beans. Add in all the seasonings and cover while simmering on medium low while your sweet potato and peppers roast. 
 Rinse your Quinoa and add to your pot.
 Cook, covered for 12 minutes on low Once your potatoes and peppers are soft, remove them from the oven and add them to your chili pot. Stir to combine and taste. Add more seasoning if necessary. 

Enjoy with a multigrain bun!