Step 1

Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.

Step 2

Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes.

Step 3

Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.

Step 4

Make the smoked chipotle yogurt: combine tabasco sauce, honey, and dijon mustard in a medium bowl.

Step 5

Spoon chili into bowls and add yogurt sauce on top. Enjoy! Serves 4-6.