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 15-oz can black beans, drained and rinsed
1 15-oz can kidney beans, drained and rinsed
1 15-oz can fire-roasted diced tomatoes or 1 1/2 cups diced fresh tomatoes
1 6-oz can 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.

Makes 6 servings.