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Sweet Potato Chickpea Chili

This healthy and hearty vegan chili is full of flavor! It is great for lunch, dinner, or game day!
4.84 from 6 votes


  • 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.