Hearty Sweet Potato and Chickpea Chili: A Vegan Comfort Food

Looking for a comforting, hearty, and healthy meal that satisfies your cravings? This Sweet Potato and Chickpea Chili is the perfect blend of flavors, offering a delicious mix of spices, soft sweet potatoes, and protein-packed chickpeas. It’s easy to make, vegetarian, and can even be made vegan depending on your choice of ingredients. Whether you’re craving a cozy meal or need something for meal prep, this chili is an excellent choice. Let’s dive into this simple and nutritious recipe!

Ingredients

Time & Servings

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 4-6 servings

Recipe Instructions

1. Prepare the Ingredients

Start by prepping the vegetables. Peel and cube the sweet potatoes, chop the onion, and mince the garlic. Rinse and drain the canned chickpeas.

2. Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened and fragrant.

3. Cook the Sweet Potatoes

Add the cubed sweet potatoes to the pot and sauté for an additional 5 minutes, stirring occasionally. The sweet potatoes should begin to slightly soften and brown around the edges.

4. Add the Spices and Tomatoes

Stir in the cumin, smoked paprika, chili powder, salt, and black pepper. Add the canned diced tomatoes (with their juices) and vegetable broth. Bring the mixture to a simmer.

5. Simmer and Cook

Reduce the heat to low and let the chili simmer for about 20-25 minutes, or until the sweet potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom.

6. Add Chickpeas and Final Touches

Once the sweet potatoes are tender, add the drained chickpeas and cook for an additional 5 minutes to heat through. Stir in the lime juice and adjust seasoning to taste. If you like extra heat, feel free to add more chili powder!

7. Serve and Enjoy

Serve the chili hot, topped with fresh cilantro for added flavor. You can also enjoy it with a slice of crusty bread or a side of rice.

Recipe Notes

• Sweet Potato Substitution: You can substitute the sweet potatoes with regular potatoes or butternut squash if you prefer a different flavor or texture.
• Spice Level: Adjust the amount of chili powder or smoked paprika to your preferred spice level. If you like it extra spicy, add a pinch of cayenne pepper!
• Add-ins: For extra protein, consider adding some cooked quinoa or black beans. You can also throw in some corn for a pop of sweetness.
• Vegan Option: This chili is naturally vegan when using vegetable broth, but you can also add a dollop of dairy-free sour cream on top if you prefer.

Storage Tips

• Refrigeration: Store any leftover chili in an airtight container in the fridge for up to 4 days.
• Freezing: This chili freezes beautifully. Simply cool it completely and transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, just thaw it overnight in the fridge and reheat on the stove.

Nutrition Breakdown (Per Serving)

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Extra Tips to Make the Recipe Perfect

• For a creamier texture, consider adding a splash of coconut milk during the last few minutes of cooking.
• Top your chili with a sprinkle of cheese or a few crushed tortilla chips for added crunch.
• If you prefer a thicker chili, let it simmer uncovered for a few extra minutes to allow the liquid to evaporate.

How to Serve

This chili is a meal on its own, but it pairs wonderfully with cornbread, a side salad, or some avocado slices. You can also top it with a spoonful of Greek yogurt or a sprinkle of cheese for extra richness. For a delicious side dish, try pairing this chili with country ranch green beans and potatoes with bacon to round out the meal.

Kitchen Tools Needed

• Large pot or Dutch oven
• Knife and cutting board
• Can opener
• Wooden spoon or spatula

Health Benefits

Sweet potatoes are packed with vitamins and minerals, particularly vitamin A, which supports eye health and immunity. Chickpeas provide a great source of plant-based protein and fiber, making this chili a filling and nutritious meal. The addition of spices like cumin and paprika not only enhances flavor but also provides anti-inflammatory benefits.

FAQs

1. Can I make this chili in the slow cooker?

Yes! Simply follow the recipe instructions but add all ingredients into the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours. The sweet potatoes will cook down into a tender and flavorful chili.

2. Can I use canned sweet potatoes instead of fresh ones?

Canned sweet potatoes will work, but fresh is preferred for texture. If using canned, reduce the cooking time, as they are already soft.

3. How do I make the chili spicier?

To spice it up, add more chili powder, cayenne pepper, or even a chopped jalapeño during the cooking process for a more intense heat.

4. Can I add other vegetables to this chili?

Absolutely! Feel free to add vegetables like bell peppers, zucchini, or spinach. Just chop them into bite-sized pieces and add them with the sweet potatoes.

5. What can I serve with Sweet Potato and Chickpea Chili?

Serve this chili with crusty bread, over rice, or with a dollop of sour cream or yogurt. It’s also great with tortilla chips for some added crunch.

Final Thoughts

This Sweet Potato and Chickpea Chili is a must-try for anyone looking for a warm, filling, and nutritious meal. It’s not only easy to make, but also versatile, making it suitable for various dietary preferences. Whether you’re making it for dinner or meal prep, this chili is sure to become a favorite in your home!