Heat your Olive Oil in a large pot over medium heat. Add diced Onions and cook for 3-4 minutes until lightly golden.
Add minced Garlic and cook for a further 1 minute. Be careful to not burn.
To your Onion and Garlic mixture, add Ground Cumin, Dried Oregano, Ground Coriander and Chili Powder. Cook spices out for 1-2 minutes.
Add your dried Quinoa, Tomato Paste, drained Kidney and Black Beans and diced Sweet Potato to the pot. Cook, stirring, for a minute or two.
Add your tin of Crushed Tomatoes and Sugar to your pot along with Vegetable Stock. Mix well and bring to a boil.
Turn your heat down once it comes to a full boil and allow to simmer gently for 40 minutes with a lid on.
Stir Chili every 15 minutes or so to prevent it from catching at the bottom of your pot.
Chili is ready when Sweet Potato is tender, and Quinoa is cooked through. If it is too thick for your liking, add a touch more Vegetable Stock.
Season with Salt and Pepper, to taste.
Stir in chopped Coriander.
Serve topped with Diced Avocado, fresh Cilantro, Crushed Tortilla Chips and a dollop of Vegan Sour Cream.