If you are just putting this together from what you have in your pantry you can easily use black beans instead of garbanzo beans and white potatoes instead of sweet potatoes. Also find some freedom in the spices. One thing I've learned from Steve is to be adventurous in spicing dishes like this. If you have a variety go through and smell them all before deciding what combination would make this chili your own.
Sweet Potato, Quinoa, Garbanzo Bean Chili
1.5 cup quinoa, dry (use 3 cups water to cook)
2 large sweet potatoes, peeled and diced
3 or 4 cups garbanzo beans, drained
1 can diced tomatoes
4 to 5 cups vegetable broth or water
2 shallots or 1 small onion
2 carrots, peeled and diced
1/2 teaspoon turmeric
pinch of cinnamon
pinch of nutmeg
pinch of hing (optional)
1/2 teaspoon chili powder
Mix together the quinoa and 3 cups water into a medium sauce pan, bring to a boil over medium heat. Simmer for about 15 minutes or until all the water is absorbed. Heat 2 tablespoons EVOO in a big pot over medium heat. When the EVOO is shinny add the shallots and carrots. Saute until the shallots are translucent. Add the turmeric, cinnamon, nutmeg, hing and chili powder. Saute for another minute.
Stove Top: Add the cooked quinoa, sweet potatoes, garbanzo beans, tomatoes, and vegetable broth to the pot. Bring to a boil and then simmer for at least 30 minutes but up to 3 hours.
Slow Cooker: Combine the vegetable spice mixture with the quinoa, sweet potatoes, garbanzo beans, tomatoes, and vegetable broth in the slow cooker. Cook for 6 to 8 hours at medium low heat. Enjoy!