Work in the spices and tomato paste. Stir often for about two minutes. Then add the beans, veggie stock, sweet potato and carrots. Season with salt and pepper to taste. At the five-minute mark, add the quinoa. Pour in about a half-cup or full cup of water here to make sure the chili doesn’t get too thick.
Let it cook for about 20 to 30 minutes, but stir often. You’ll know it’s ready when the quinoa begins to puff, the potatoes are cooked through, and the chili has thickened.