Heat olive oil in a large cast-iron pot over medium-high heat. Once shimmering, add in the (peeled and chopped) sweet potatoes.
Cook until quite tender, around 7-9 minutes. Add in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt and pepper. Stir for 1 minute or until fragrant.
Thoroughly rinse the quinoa. Remove the skillet from the heat and add the quinoa to the hot skillet, stirring constantly for 30 seconds.
Return to the heat and add in the stock/broth, the frozen corn, undrained chili beans, black beans and undrained diced tomatoes.
Stir everything well and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot.
Allow to simmer for 20-25 minutes or until most of the liquid is absorbed. The time will vary, depending on the heat of your stove. For best results, check it every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.
Once the liquid is mostly absorbed, remove from the heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice here.
Add your favorite toppings to individual bowls. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a good dollop of sour cream and some chopped cilantro. Don't forget the toppings; they add a lot!