Instant Pot Method

1. Sauté the vegetables: Set the Instant Pot to Sauté. Heat the olive oil, then add the onion and carrots. Cook for 2–3 minutes, stirring occasionally, until they begin to soften. Add the garlic, cumin, paprika, chili powder, and salt. Cook for about 30 seconds, just until fragrant.
2. Deglaze the pot: Pour in about 1 cup of the vegetable broth and use a wooden spoon to thoroughly scrape up anything stuck to the bottom of the pot. This is important for preventing the Instant Pot burn warning. Pour in the remaining vegetable broth and water.
3. Layer the ingredients: Add the sweet potatoes and bell pepper. Sprinkle the rinsed quinoa evenly over the vegetables. Pour the diced tomatoes over the top, followed by the tomato sauce. Do not stir. Keeping the tomatoes on top prevents the thicker tomato mixture from settling on the bottom and scorching.
4. Pressure cook: Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. Once cooking is complete, carefully perform a quick pressure release.
5. Add the beans: Open the lid and stir the chili well. Stir in the drained and rinsed black and kidney beans. Replace the lid and let the chili sit for about 10 minutes. The beans will heat through, and the chili will continue to thicken.
6. Serve: Taste and adjust the salt or spices as needed. Serve hot with avocado, shredded cheese, sour cream, a squeeze of fresh lime, tortilla chips, or your favorite chili toppings.

Stovetop Method:

1. Sauté: Heat the olive oil in a large pot over medium heat, then add the diced onion and carrots. Cook for 5-7 minutes, stirring occasionally, until softened. Add the garlic, cumin, chili powder, smoked paprika, and salt. Stir and sauté for about 30 seconds, or until the spices are fragrant. Add the sweet potatoes, additional carrots, and bell pepper, stirring to coat them evenly in the spice mixture.
2. Bring to a Boil: Pour in the diced tomatoes, tomato sauce, water, vegetable broth, and quinoa. Bring to a boil, then reduce heat and cover. Simmer for 20 minutes, or until the sweet potatoes are soft and the quinoa is fluffy.
3. Thicken and Rest: Add in the beans and continue to cook until they are heated through. Adjust seasonings as necessary.
4. Serve and Enjoy: Serve hot, topped with avocado slices, shredded cheese, sour cream, a fresh squeeze of lime, tortilla chips, and all your favorite garnishes.