Vegetable Three-Bean Chili

This hearty meatless chili is colorful and full of bright orange yams, golden sweet corn and black, navy and kidney beans.
1 Tbsp. olive oil
1 large onion, chopped (1 1/2 cups)
4 cloves garlic, minced
4 tsp. chili powder
1 Tbsp. cumin
2 tsp. dried oregano or 2 Tbsp. fresh oregano
8 oz. (1 1/2 cups) diced yam or carrot
1 carton (32 oz.) College Inn® Garden Vegetable Broth
1 can (29 oz.) Contadina® Crushed Tomatoes
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) navy beans, rinsed and drained
1/2 cup uncooked quinoa
Topping Options:
Sour cream or Greek yogurt
Cilantro
Sliced jalapeno
Radish
Avocado
Shredded Cheddar cheese
Tortilla chips
Heat oil in a Dutch oven over medium heat; cook onion and garlic 3 minutes or until onion is softened. Add chili powder, cumin and oregano and cook 30 seconds, stirring frequently.
Add yam, broth, tomatoes, corn and beans. Bring to a boil. Stir in quinoa; cover and simmer 15 minutes; stirring occasionally. Uncover and cook 5 minutes longer, stirring occasionally. Let stand 10 minutes to thicken slightly.
Serve with toppings, as desired.