Sweet Potato Chickpea Chili w/Quinoa
Savor a hearty Sweet Potato Chickpea Chili with quinoa, packed with nutritious ingredients like apple cider and chili powder—perfect for a wholesome meal.
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Stove
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 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!)
- 2 15 oz cans of Chickpeas (rinsed and drained)
- 1 cup Water
- 1 cup Apple Cider (*NOT VINEGAR)
- 2 tablespoons Chili Powder
- 1 tablespoon Dark Amber Maple Syrup
- 1 tablespoon Molasses
- 1⁄2 teaspoon Dry Mustard
- 1⁄2 teaspoon Sea Salt
- 1⁄2 teaspoon Ground Cumin
- 1 cup Cooked Quinoa (I used tri-color blend)
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