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Hearty Vegetarian Chili with Quinoa and Black Beans

Cold days are instantly warmed up with this warm and hearty chili packed with black beans and sweet potato.

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How to make it
  1. In saucepan, heat vegetable broth, salsa, sweet potato and chili powder over medium heat; bring to boil. Add black beans and corn.
  2. Reduce heat; simmer for about 20 minutes or until mixture thickens and sweet potato is tender. Stir in quinoa just before serving. Serve with tortilla chips.

• Cook quinoa according to package directions (1/3 cup/75 mL dry quinoa makes approx. 1 cup/250 mL cooked quinoa).
• Top chili with shredded Cheddar cheese and a dollop of sour cream.