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Sweet Potato Chickpea Chili
4.7 from 57 votes

Sweet Potato Chickpea Chili

Sweet Potato Chickpea Chili combines tender sweet potatoes and chickpeas in a spiced vegetable broth base with bell pepper, onion, jalapeño, and fire-roasted tomatoes. The chili is savory with smoky, spicy notes from chili powder, cumin, smoked paprika, and cayenne. Chopped cilantro brightens the thick, richly flavored stew, which can be served warm with toppings.

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

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

    Cup of Yum
  1. In a large heavy bottom pot, heat the olive oil over medium high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.