Gluten-free Vegetarian: Sweet Potato, Black Bean, Quinoa Chili

1 sweet potato, diced
2 tomatoes, diced
2 cans black beans, drained and rinsed
1/2 to 1 onion, diced
2-3 cloves garlic, minced
1 lime
1 cup quinoa, rinsed
1 avocado
vegetable broth
chili powder, 1-2 tsp
cumin, 1/2 tsp
oregano, 1 tsp
salt and pepper, to taste
cayenne powder, dash for heat
cilantro, for garnish

In a stock pot, heat olive oil over medium heat. Add onion and cook 4-5 minutes. Add garlic, chili powder, cumin, oregano, and a little salt and pepper. Add enough vegetable stock to fill stock pot to about 2 inches. Then add tomatoes, quinoa, and black beans. Bring to low simmer for 15 minutes to allow stock to become well flavored. Add sweet potato and simmer 10-15 minutes more, or until sweet potato is soft. Add juice of 1 lime (depending on your preference). Taste and adjust seasoning. Serve alone or over rice. Add chopped cilantro and fresh avocado slices to top as garnishes. Serves 4.

Quick nutrition assessment:
Sweet potatoes are rich in Vitamin A, which may prevent autoimmune disease. Protein sources: black beans, quinoa, avocado. In addition to being a good source of protein, quinoa is rich in many nutrients, such as B vitamins which are important for combating stress and fatigue. Garlic and onion are great for minimizing inflammation. And cilantro is detoxifying.