Chili with Quinoa and Sweet Potato

Nothing welcomes fall quite like a bowl of chili. However, having family members whom have food sensitivity, makes eating high fiber foods such beans, less than magical. I saw this recipe on Pinterst and had to give it a try with a few modifications (I omitted beans and added grass-fed ground beef) and it was and instant hit for the whole family!

Chili
Safflower oil
Small onion, diced
Small green pepper, diced
1 lb grass-fed ground beef
Medium sweet potato, cubed
1 TB cumin
1 TB ancho chili powder
1c Homemade tomato sauce
4c Veggie Broth
1c Quinoa
*Optional: Avacado, sour cream, plain yogurt and/or cilantro

1. Heat safflower oil over medium heat then add onions until translucent and starting to brown.
2. Add green peppers and cook until soft then add raw hamburger and cook thoroughly. 
3. Add sweet potato and cook for 5 minutes then add spices, making sure to coat mix well;
4. Add tomato sauce and bring back up to heat then add broth and increase heat to high.
5. Once boiling, add quinoa, reduce heat to a simmer and stir uncovered ever 5 minutes until quinoa is cooked (about 20 minutes). If you find that the mixture is getting thick before quinoa is cooked add cover.
6. Remove from heat and cover for 15 minutes to let flavors marinate. 
7. Top with you favorite chili condiment and enjoy! Perfect the day after or on those cool fall days!