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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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced (about 2 cups)
  • 1 can 400g chickpeas, drained and rinsed
  • 1 can 400g diced tomatoes
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 cup vegetable broth or water
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper optional, for extra kick
  • Salt and black pepper to taste
  • Fresh cilantro or parsley for garnish optional

Method
 

  1. Heat olive oil in your pot over medium heat. Toss in onions and garlic, sauté until soft and fragrant, about 3–4 minutes.
  2. Add diced bell pepper and cook for another 3 minutes until slightly tender.
  3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Let spices toast for 1 minute.
  4. Add sweet potatoes, chickpeas, diced tomatoes (with juice), and vegetable broth. Stir to combine.
  5. Bring chili to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until sweet potatoes are tender. Stir occasionally.
  6. Taste and adjust seasoning. Add more salt, pepper, or chili powder if needed.
  7. 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.