Sweet Potato Chickpea Chili

Why You’ll Love This Chili

• Vegan and wholesome: 100% plant-based with no compromise on flavor or satisfaction.

• One-pot wonder: Minimal dishes and easy cleanup.

• Hearty and filling: Sweet potatoes and chickpeas create a satisfying combo.

• Customizable: Add spice, veggies, or toppings to make it your own.

• Perfect for meal prep: It stores and freezes beautifully.

🥕 Ingredients

(Serves 6–8)

• 2 tbsp olive oil

• 1 large yellow onion, diced

• 2 garlic cloves, minced

• 1 large sweet potato, peeled and diced (1-inch cubes)

• 1 red bell pepper, diced

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (14.5 oz) diced tomatoes with juices

• 2 cups low-sodium vegetable broth

• 2 tsp chili powder

• 1 tsp ground cumin

• ½ tsp smoked paprika (optional)

• ½ tsp ground cinnamon

• Salt & black pepper to taste

• Optional toppings: avocado, cilantro or parsley, dairy-free yogurt, lime wedges

🔪 Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes). Stir in garlic and sauté for another 30 seconds until fragrant.

2. Add Veggies & Spices

Toss in the diced sweet potatoes and bell pepper. Stir well. Sprinkle with chili powder, cumin, smoked paprika (if using), cinnamon, salt, and pepper. Cook for 2 minutes to toast the spices.

3. Add Chickpeas and Liquid

Add the chickpeas, diced tomatoes, and vegetable broth. Stir everything together and bring the mixture to a gentle boil.

4. Simmer

Reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until sweet potatoes are fork-tender.

5. Taste and Serve

Taste and adjust seasonings if needed. Ladle chili into bowls and garnish with your favorite toppings.

🧑‍🍳 Tips for Success

• Consistent chopping ensures even cooking.

• Don’t skip the cinnamon! It adds subtle warmth that complements the sweet potatoes.

• Want heat? Add cayenne pepper or fresh jalapeños.

• Bulk it up: Stir in spinach or kale in the last 5 minutes.

• Creamier version: Add a splash of coconut milk at the end.

🍽️ Serving Suggestions

• Top with avocado slices, cilantro, and dairy-free yogurt.

• Serve over brown rice, quinoa, or with warm cornbread.

• Use leftovers as a filling for tacos or wraps.

• Pair with a simple green salad for a balanced meal.

🧊 Storage & Freezing

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 3 months.

• To Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if needed.

❓ FAQ

Can I use canned sweet potatoes?

Fresh is best for texture, but canned can be used in a pinch. Add them later in the simmering process to avoid overcooking.

Is it gluten-free?

Yes, this recipe is naturally gluten-free—just double-check labels on canned goods and broth.

How can I increase protein?

Add another can of chickpeas or stir in cooked lentils. A scoop of quinoa also works well.

Can I make this in a slow cooker?

Yes! Sauté the aromatics first, then transfer all ingredients to the slow cooker. Cook on LOW for 4–6 hours.

What if I don’t like bell pepper?

Sub with zucchini, carrots, or skip altogether.

🌿 Nutrition Snapshot (per serving)

Estimates only. Will vary depending on exact ingredients.

• Calories: ~300

• Protein: ~11g

• Fiber: ~9g

• Fat: ~8g

• Carbs: ~42g

🧡 Final Thoughts

This Sweet Potato Chickpea Chili is the kind of meal that wraps you in a hug. It’s hearty, healthy, and incredibly satisfying—without any meat or dairy. Whether you’re a full-time vegan or just looking for more plant-based meals, this dish will earn a spot in your weekly rotation.