Halloween Chili

I made this for a few friends before trick-or-treating and realized it's the perfect Halloween dish, because it's black and orange. It's also filling, makes a pot full, and uses seasonal favorites. Meat could be easily added, if desired. And I would certainly add or serve it over greens.

Ingredients
Grapeseed oil*
1 onion, finely chopped
3-4 garlic cloves, finely chopped
1-2 T chili powder
3-4 cups sweet potatoes, washed and cut into bite size chunks
1 cup quinoa, rinsed thoroughly (optional)
32 oz box low sodium chicken stock (or enough to cover potatoes)
3-4 cups cooked black beans (or 2 cans, drained and rinsed)
28 oz can crushed tomatoes
salt to taste
cilantro (optional)
sour cream (optional)
* email here to order

Directions

1. Place oil in bottom of stock pot and warm over medium heat. Add onion and saute 4-5 minutes until translucent. Turn the heat to medium low.
2. Add the garlic and saute a couple more minutes before adding the chili powder. Stir to coat well.
3. Place sweet potatoes and quinoa in pot and cover with chicken stock. Bring to a boil, then reduce to simmer, cover, and cook 15 minutes. No need to stir--just set a timer.
4. Add the black beans, tomatoes, and salt to taste and warm through.
5. Serve topped with cilantro and/or sour cream.
6. Enjoy!