This is a fun twist on the classic veggie chili with an added punch care of smoked paprika (superyum). It got a 3/4 from our household. So ok. That’s like a B+ right? I’ll take it!


  • 1T olive oil (or other oil of choice)
  • 1 onion, chopped
  • 2-3 cloves of garlic, minced
  • 2T Chili Powder
  • 1/2t smoked paprika (more if you like it)
  • 1t cumin
  • 4 stalks of celery, chopped
  • 3 peppers (I used one yellow, one red, one orange), chopped
  • 2 cans of tomato sauce (plain) OR 1 can of diced tomatoes
  • 2 cans of black beans, drained and rinsed
  • 1C fire roasted yam (I found this in the frozen aisle, but 1 peeled, diced yam would also work)
  • 1/2C Quinoa
  • 2C water
  • sea salt to taste
  • Avocado and lime for garnish


  1. In a large pot saute the onion and garlic in oil until fragrant.
  2. Add the spices and stir for 1 minute
  3. add in the remaining veggies and saute for 2-3 minutes
  4. Add in the remaining ingredients and bring to a boil.
  5. Lower the heat and then simmer for 30-45 minutes or until all the veggies are cooked through and the quinoa is cooked.
  6. Serve it up! Enjoy!