Meatless Monday Recipe – Sweet Potato Chickpea Chili with Quinoa

16 Dec

When it’s cold outside, the thought of a hot bowl of chili or nice warm bowl of soup is enough to warm me up.  I found this recipe on Joe Cross’ website last week when I was researching the juice cleanse that I was doing.  Looks delish and I can’t wait to try this hopefully some time this week!!

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes




1 large sweet potato, diced
2 Tbsp olive oil
1 BPA-free can diced tomatoes with garlic and onion
32 oz./1 L. vegetable broth
2  15 oz. BPA=free cans of chickpeas, rinsed and drained
1 cup water
1 cup apple cider or fresh apple juice with 2-3 Tbsp. cinnamon
2 Tbsp chili powder
1 Tbsp honey
1 Tbsp pure maple syrup
1⁄2 Tsp dry mustard
1⁄2 Tsp sea salt
1⁄2 Tsp ground cumin
1 cup cooked quinoa

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 minutes.

Serves 6


Until next time,

Have a fit and fabulous day!



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