Sweet Potato Chickpea Chili recipe

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Ingredients

1 tablespoon olive oil
½ large onion, diced
1 (28 ounce) can diced tomatoes
2 cups vegetable stock
2 cups sweet corn
2 cups canned chickpeas
1 cup tomato paste
1 large sweet potato, peeled and cubed
2 tablespoons sriracha sauce
1 tablespoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cumin

Nutrition Info

230.7 calories
carbohydrate: 44.8 g
cholesterol: : -
fat: 3.5 g
fiber: 8.2 g
protein: 7.6 g
saturatedFat: 0.6 g
servingSize: -
sodium: 983.5 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium-high heat, cook onion until soft and translucent, about 5 minutes.

  2. Combine cooked onion, diced tomatoes, vegetable stock, corn, chickpeas, tomato paste, and sweet potato in a slow cooker, season with sriracha sauce, chili powder, cinnamon, nutmeg, and cumin.

  3. Cover and cook on Low until flavors combine, 8 to 9 hours.

Recipe Yield

8 servings

Recipe Note

A nice quick and filling vegetarian chili for every day!

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