Vegan Chickpea and Sweet Potato Chili Recipe
Chili that’s vegan, hearty, and packed with flavor? Yes, please! Sweet potatoes and chickpeas team up in this spicy, comforting pot of goodness. Forget boring dinners—this chili slaps with rich spices and a touch of smoky heat. It’s the perfect meal for those nights when you want something cozy but still plant-powered. Plus, it’s easy to make, budget-friendly, and will definitely impress your taste buds (and maybe your date). No complicated hacks, just bold, wholesome ingredients doing their magic. Ready to turn your kitchen into a vegan chili haven? Let’s get cooking.
Vegan Chickpea and Sweet Potato Chili Recipe
A delicious, plant-based chili bursting with chickpeas, sweet potatoes, tomatoes, and bold spices. Perfect for cold days or anytime comfort calls.
Ingredients
Method
- Heat olive oil in your pot over medium heat. Toss in onions and garlic, sauté until soft and fragrant, about 3–4 minutes.
- Add diced bell pepper and cook for another 3 minutes until slightly tender.
- Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Let spices toast for 1 minute.
- Add sweet potatoes, chickpeas, diced tomatoes (with juice), and vegetable broth. Stir to combine.
- Bring chili to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until sweet potatoes are tender. Stir occasionally.
- Taste and adjust seasoning. Add more salt, pepper, or chili powder if needed.
- Serve hot, garnished with fresh herbs if you’re feeling fancy.
Notes
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
Vitamins and Minerals (approximate % Daily Value per serving)
- Vitamin A: 180% (thanks, sweet potatoes!)
- Iron: 15%
- Vitamin C: 25%
- Calcium: 8%
- Potassium: 20%
Additional Notes / Tips
- Want it smokier? Add a dash of liquid smoke or smoked salt.
- For creaminess, swirl in coconut milk or vegan sour cream before serving.
- Leftovers taste even better the next day, so make extra and thank yourself later.
- Serve with brown rice, quinoa, or vegan cornbread for a filling feast.
