Sweet Potato Chickpea Chili-this healthy and hearty vegan chili is full of flavor! It makes a great easy weeknight meal.
The holidays are over and that is always a bit of a bummer, but I am excited for 2017. Over the break, I did a little organizing, planning, and set a few goals for the new year. I have a feeling 2017 is going to be a GREAT year. What are you looking forward to this year? Did you set any goals or make any resolutions?
If you are looking for an easy and healthy recipe to start the new year, you should make this Sweet Potato Chickpea Chili. It is my current favorite chili and I think you will love it too!
December was full of sugar for me. I baked and ate A LOT of cookies. There were days when I was all sugared out and craved healthy, hearty REAL food. On those days, I turned to this Sweet Potato Chickpea Chili. I made a big pot at the beginning of December and put the leftovers in the freezer and I am SO glad I did. Those leftovers saved me from living off of just sugar during the busy holiday season.
This chili is easy to make and full of flavor. It is loaded with sweet potatoes, chickpeas, onion, garlic, red bell pepper, tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, and cilantro. It simmers on the stove for about 45 minutes so the sweet potatoes can soften and so the flavors can all come together. While it is simmering, you can relax, put your feet up, and anticipate a big bowl of chili.
I like to garnish the chili with avocado slices, green onion, fresh cilantro, and tortilla chips. Feel free to add your favorite toppings! And remember, you might want to double the recipe so you can put some in the freezer. This Sweet Potato Chickpea Chili comes in handy when you are craving healthy comfort food. It hits the spot every time!
Wishing you all a FABULOUS 2017! Let’s do this!
If you like this Sweet Potato Chickpea Chili, you might also like:
- Vegetarian Quinoa Chili
- White Chickpea Chili
- Slow Cooker Turkey Chili
- Slow Cooker Vegan Sweet Potato Chili
- Dad’s Spicy Chili
Sweet Potato Chickpea Chili
- 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 jalapeno 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
- 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.
Have you tried this recipe?
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What a great looking chili!
I need a giant bowl of this! Love all the hearty warm flavors!
yum! Can’t wait to try this
can this be made in the crock pot?
This looks perfect for a cold night! I love that everything is done in one pot 🙂
This looks so delicious!! I love a good meatless chili!! Perfect for freezing weather!
A perfect dish to start 2017!!
hey girl- this looks so good!
I made this tonight and it turned out good. Tasted really good, but mine was more runny. I don’t know what I did to make it that way. The potatoes were soft and I let it simmer for a while. Any suggestions? Regardless, it’s definitely a keeper.
I am not sure. My chili always thickens up. You can add a little less liquid, but the potatoes need the liquid to soften. Or try simmering for longer?
Mine was more liquid-y as well, but I added some rice to thicken it up and it was delicious. The spices were perfect!
Maybe my sweet potatoes were bigger or I let it simmer for longer because it was not liquidy at all? Glad you still liked it!
Hi – I made this last night and it was delicious but very soupy and I let it cook for an hour and a half plus. I tried turning the heat up to boil it off and that didn’t work. I eventually gave up bc we were hungry.
This sounds perfect for those cold nights – and even better that I can share it with my vegan mates
Made this for dinner! Soooo good! Mine didn’t thicken up so I just used a potato masher and mashed just a small bit of the beans and sweet potatoes. It did help just to give it a bit more chili like texture vs. a soupy texture. It will for sure be on repeat!
Sounds like something I would really like…if it weren’t for the chickpeas! Can you suggest another bean that I could use instead. Thank you.
Good flavor- but It turned out more soup-like. I added a small can of tomato paste to thicken it.
Nice! Perfect time of year for this and sweet potato bonus, yea! Thank you for this recipe, a nice break from heavier chili recipes and great mix of flavors!
I know it’s summer, but came across your recipe, had all the ingredients, and had to make it. Excellent recipe. Flavors meld together beautifully! Thanks
Glad you enjoyed the chili.
I just made it tonight on this pouring day (actually it’s been pouring for about a week now)!!! I can’t wait for it to finish!!
i’ve made your chickpea sweet potato chili 2x, we all love it. but the first time it did come out watery and not thick as pictured, so while making it today i added some quinoa and it thickened up nicely. i’ve also had to decrease the heat spices because it is just too spicy for my family. overall, a great recipe for this cold, rainy northeast weather. thanks again!
Delicious recipe! I only added about a cup of broth as I read other reviews stating it came out “soupy” and while it didn’t thicken up like a traditional meal-chili, it was extremely tasty. Added more spices to elevate the flavor and garnished with recommended green onions and cilantro. Will definitely make again!
This was a great guide for me to do what I wanted to. I added carrots, celery, and chipotle peppers to make it smokey and layered in flavor. I finished with tomato paste to keep it thick and hearty. Thanks for the push! I wouldn’t of thought of the sweet potatoes without this recipe.
Changed recipe a bit. Didn’t have all the ingredients, use green bell pepper instead of red, 1 can diced seasoned tomatoes, 1 can whole yellow, added celery, 1/2 c brown rice, 1 cup lentils, additional cup of water. Let simmer for 90 minutes. It was soooo good! Nice and thick. Great recipe!
Just found this recepie! Was great. Mine didn’t thicken but I loved the soupy texture.
Any idea how many calories?
Tasted great, but way too much liquid. I followed the recipe exactly and even added rounded cups of sweet potato. I really should have made some rice to soak up all the fluid, but didn’t have time to wait once chili was cooked. I did spoon some of the fluid out and it was fine. If I make again, I will start with one cup of vegetable broth and add more as needed.
I’m eating a bowl right now and the flavors are on target! Very hearty, comforting and satisfying! I considered the other comments and only used 1 cup of broth, and even then it’s slightly on the watery side… but since the taste is so good, I don’t mind sopping up the liquid with a piece of bread (a toasted Stonefire naan round). This is delicious!!