Sweet Potato Chickpea Chili

Name: Sweet Potato Chickpea Chili
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 serving
Ingredients: 2 tablespoons olive oil; 1 small yellow onion; 2 cups peeled and chopped sweet potatoes; 1 red bell pepper; 2 cloves garlic; 1 small jalapeño; 3 cups vegetable broth; 1 15 oz can fire roasted diced tomatoes; 1 15 oz can diced tomatoes; 1 15 oz can chickpeas, rinsed and drained; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1/4 cup chopped cilantro; salt and pepper

User Reviews

4.7

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Course
Main Course, Soup, Snacks
Cuisine
American, Vegetarian, Vegan, gluten-free

Sweet Potato Chickpea Chili

Iris Warren

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This healthy and hearty vegan chili is full of flavor! It is great for lunch, dinner, or game day!

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Ingredients

2 tablespoons olive oil
1 small yellow onion diced
2 cups peeled and chopped sweet potatoes 2 small sweet potatoes
1 red bell pepper seeds removed and chopped
2 cloves garlic minced
1 small jalapeño minced
3 cups vegetable broth
1 15 oz can fire roasted diced tomatoes
1 15 oz can diced tomatoes
1 15 oz can chickpeas, rinsed and drained
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup chopped cilantro
salt and pepper to taste

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Instructions

In a large heavy bottom pot, heat the olive oil over medium high heat.
Add onion, sweet potato, and red pepper. Cook for about 5 minutes, until the onion is softened. Add the garlic and jalapeno and cook for 2 minutes.
Stir in the vegetable broth, diced tomatoes, chickpeas, chili powder, cumin, paprika, and cayenne pepper. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 40 minutes or until the sweet potatoes are tender and chili has thickened.
Stir in the cilantro and season with salt and pepper, to taste. Garnish with avocado, cilantro, green onions, chips, and any other desired toppings. Serve warm.
Note-this chili will keep in an airtight container in the fridge for up to 4 days. It also freezes well. Cool completely and store in a freezer container. The chili can be frozen for up to 2 months. This chili recipe can easily be doubled.