Sweet Potato Chickpea Chili
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Course
Main Course, Soup, Snacks
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Cuisine
American, Vegetarian, Vegan, gluten-free
Sweet Potato Chickpea Chili
Description
This chili starts by sautéing onion, sweet potatoes, and red bell pepper in olive oil until softened. Minced garlic and jalapeño are added for pungency and heat before pouring in vegetable broth and canned diced tomatoes (including fire roasted) to build flavor. Chickpeas contribute protein and texture, making it hearty.
The mix of spices—chili powder, cumin, smoked paprika, and cayenne—creates a layered, smoky, and mildly spicy profile without overwhelming heat. The chili is simmered covered until the sweet potatoes are tender and the broth thickens slightly, developing rich flavors and blending the ingredients well.
Finishing with chopped cilantro adds a fresh herbal note to balance the spices. This chili is versatile for a main dish, suitable for cozy meals served warm, optionally garnished with avocado, green onions, chips, or extra cilantro. It stores well refrigerated for days and freezes successfully, making it practical for batch cooking and leftovers.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced, small
- 2 cups sweet potatoes 2 small sweet potatoes, peeled and chopped
- 1 red bell pepper seeds removed and chopped
- 2 cloves garlic minced
- 1 jalapeño minced, small
- 3 cups vegetable broth
- 1 diced tomatoes fire roasted, 15 oz can
- 1 diced tomatoes 15 oz can
- 1 chickpeas 15 oz can, rinsed and drained
- 2 teaspoons chili powder
- 2 teaspoons cumin ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup cilantro chopped
- salt to taste
- black pepper to taste
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.
User Reviews
Overall Rating
4.7
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