Begin by heating 1-1/2 tablespoons of olive oil in a large cast-iron pot over medium-high heat. Wait for it to shimmer, then add the 2 cups of peeled and chopped sweet potatoes. Cook for around 7–9 minutes, stirring occasionally, until they're quite tender.

Next, sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of onion powder, 1/4 teaspoon of garlic powder, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper. Stir these together for about 1 minute, allowing the spices to become fragrant.

Take a moment to thoroughly rinse 1 cup of white quinoa under cold water. This removes any bitterness and ensures a fluffy texture.

Remove the pan from heat and add the rinsed quinoa to the hot mixture. Stir constantly for about 30 seconds so it toasts lightly.

Return the pot to low heat and pour in 2 cups of chicken stock (or vegetarian stock/broth), along with 1 cup of frozen corn, 1 (15.5-ounce) can of chili beans (undrained), 1 (15-ounce) can of drained black beans, and 1 (14.5-ounce) can of petite diced tomatoes (undrained). Mix well and bring to a boil.

Once boiling, reduce heat to medium-low and cover the pot. Allow it to simmer for 20–25 minutes or until most of the liquid is absorbed, stirring every 3–5 minutes to prevent burning or sticking.

After simmering, remove from heat. Taste and season with additional salt and pepper as needed. If you like, add a squeeze of lime juice for a zesty finish.

Spoon the Quinoa Chili into bowls, and don't forget to add your favorite toppings to create a personalized masterpiece!