Meatless Monday: Sweet Potato Chickpea Chili with Quinoa
Try this Meatless Monday: Sweet Potato Chickpea Chili with Quinoa recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 2 tbsp (30 ml) olive oil
- 1/2 tsp dry mustard
- 1 tbsp pure maple syrup
- 1 large sweet potato diced
- 1 bpa-free can diced tomatoes wit garlic and onion (i used organi
- 32 oz (1 l) vegetable broth
- 2 15 oz bpa=free cans of chickpeas rinsed and drained
- 1 cup (250 ml) water
- 1 cup (250 ml) apple cider or fresh apple juice with 2-3
- 2 tbsp (30 g) chili powder
- 1 tbsp (15 ml) â honey
- 1 cup (230 g) cooked quinoa
- Carbohydrate 7.55138277645444 g
- Cholesterol 0 mg
- Fat 0.137173611107166 g
- Fiber 0.925466666142146 g
- Protein 0.553308055555556 g
- Saturated Fat 0.0127412499992899 g
- Serving Size 1 1 Serving (183g)
- Sodium 161.749138888711 mg
- Sugar 6.62591611031229 g
- Trans Fat 0.0166091111111111 g
- Calories 33 calories
In a large stockpot, add olive oil and diced sweet potatoes. Saute for approximately 8 minutes to soften potatoes. Add in all remaining ingredients. Simmer on medium for 20 minutes. Turn to low and simmer for another 40 minutes. Enjoy!
