Sweet Potato Chickpea Chili w/Quinoa


Nosh and Nourish: Sweet Potato Chickpea Chili w/Quinoa


4 cups
Diced Sweet Potato (approx one large sweet potato)
2 tablespoons
Olive Oil
1 can
Diced Tomatoes w/Garlic & Onion (I used organic Muir Glen brand)
32 ounces
Chicken broth (or sub vegetable broth to keep vegan/vegetarian!)
15 oz cans of Chickpeas (rinsed and drained)
1 cup
1 cup
Apple Cider (*NOT VINEGAR)
2 tablespoons
Chili Powder
1 tablespoon
Dark Amber Maple Syrup
1 tablespoon
1⁄2 teaspoon
Dry Mustard
1⁄2 teaspoon
Sea Salt
1⁄2 teaspoon
Ground Cumin
1 cup
Cooked Quinoa (I used tri-color blend)


*This recipe calls for actual apple cider, the sweet pressed apple drink you'd get in the fall, NOT apple cider vinegar!
**You can add in one pound of browned grass-fed organic beef if you would like.


  1. In a large stockpot, add olive oil and diced sweet potatoes. Saute for approximately 8 minutes to soften potatoes.
  2. Add in all remaining ingredients.
  3. Simmer on medium for 20 minutes. 
  4. Turn to low and simmer for another 40. 
  5. Enjoy!!!

Yields 6 Servings