In a large pan, add in all the chilli ingredients and stir well to combine. Bring to the boil and reduce to a simmer. Cook for 25-30 minutes, stirring occasionally.
2
Once the chilli is cooked, the quinoa should be cooked and then sweet potatoes softened, season well with salt and pepper and ladle into large bowls.
3
Serve with the sliced avocado, coriander leaves, cheddar, sour cream and lime to squeeze over.
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