Name: Spicy Slow Cooker Chickpea Chili
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Cuisine: American
Ingredients: 28 oz diced tomatoes (828 mL); 13.5 oz tomato sauce (400 mL); 4 tablespoons adobo sauce + 1 chopped chipotle pepper (for spicy); 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon salt; ½ cup stock; 5 cups sweet potato cubes (cut into 1.5–2 inch cubes); 4 cloves garlic, minced; 2 small onions, diced; 2 carrots, peeled and sliced; 2 (19 oz) cans chickpeas, drained and rinsed; Juice of half a lime (added after cooking); Optional for serving: avocado, cilantro leaves, sour cream or Greek yogurt, tortilla chips

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This Spicy Slow Cooker Chickpea Chili is a hearty, plant-based dish packed with sweet potatoes, chickpeas, and bold smoky flavors from chipotle and adobo. Designed to simmer all day in your slow cooker, it’s the perfect hands-off meal to come home to. It’s comforting, nourishing, and ideal for meal prep or a cozy weeknight dinner.

Why You’ll Love This Recipe

This chili is as satisfying as it is simple. It’s completely vegetarian (and vegan if you skip the dairy toppings), loaded with fiber and protein from chickpeas, and naturally gluten-free. The slow cooker method makes this recipe nearly effortless, and the Instant Pot option adds speed and flexibility. With chipotle, adobo, lime, and a rich tomato base, it delivers big flavor with minimal effort.

Spicy Slow Cooker Chickpea Chili

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chili Base:

diced tomatoes
tomato sauce
adobo sauce + chopped chipotle pepper (adjust to spice level)
chili powder
ground cumin
salt
vegetable stock
sweet potatoes, cubed
garlic, minced
onions, diced
carrots, peeled and sliced
canned chickpeas, drained and rinsed

After Cooking:

fresh lime juice

To Serve (Optional):

avocado slices
fresh cilantro leaves
sour cream or Greek yogurt
tortilla chips

Directions

Slow Cooker Method:

Add all chili ingredients (except lime juice and toppings) to a 5-quart slow cooker. Stir well to combine.
Cover and cook on low for 8–10 hours.
Before serving, stir in the juice of half a lime.
Serve hot with optional toppings like avocado, cilantro, sour cream or yogurt, and tortilla chips.

Instant Pot Method:

Note: For a 6-quart Instant Pot, halve the recipe or freeze half before cooking.

Add all ingredients (for a half batch) to the Instant Pot and stir until well mixed.
Cook on high pressure for 10 minutes.
Allow a natural pressure release for 10–15 minutes, then release any remaining pressure.
Stir in lime juice and serve with desired toppings.

Servings and timing

This recipe makes approximately 8 servings.
Prep time: 30 minutes
Cook time: 10 hours (slow cooker) or 10 minutes + pressure release (Instant Pot)
Total time: 10 hours 30 minutes (slow cooker)

Variations

Add greens: Stir in chopped spinach or kale during the last 15 minutes of cooking.
Protein boost: Add black beans or lentils for additional plant-based protein.
Extra spice: Include an extra chipotle pepper or a dash of cayenne pepper.
Different veggies: Add bell peppers, zucchini, or corn for variety.
Creamier texture: Blend a small portion of the cooked chili for a thicker consistency.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in individual portions for up to 3 months.
To reheat, warm on the stovetop over medium heat or microwave in 60-second intervals until heated through.
For freezer prep, assemble all raw ingredients in a freezer-safe container or bag. Freeze up to 3 months and thaw fully before cooking.

FAQs

Can I use dry chickpeas instead of canned?

Yes, but you’ll need to soak and cook them ahead of time before adding to the recipe.

Is this recipe vegan?

Yes, the chili itself is vegan. Just skip the dairy toppings or replace them with vegan alternatives.

How spicy is this chili?

It has a mild to moderate spice level. You can adjust by increasing or reducing the amount of adobo sauce and chipotle peppers.

Can I prep this as a freezer meal?

Absolutely. Combine all ingredients (except lime and toppings) in a freezer-safe bag or container and freeze. Thaw fully before cooking.

Do I need to peel the sweet potatoes?

Peeling is recommended for texture, but you can leave the skin on if you prefer.

Can I make this on the stovetop?

Yes, simmer all ingredients in a large pot over low heat for about 1–1.5 hours, stirring occasionally.

What kind of stock should I use?

Vegetable stock is best for keeping it plant-based, but you can also use chicken stock if preferred.

Can I skip the chipotle for a milder version?

Yes, omit the chipotle and use a little smoked paprika for a smoky flavor without the heat.

Will this chili thicken as it cooks?

Yes, the sweet potatoes and chickpeas help create a hearty, thick texture.

Can I double the recipe?

Yes, but ensure your slow cooker or Instant Pot has enough capacity to avoid overflow.

Conclusion

Spicy Slow Cooker Chickpea Chili is a flavorful, easy-to-make meal that’s perfect for busy days and cozy nights. With minimal prep and wholesome ingredients, it’s a delicious plant-based dish that even meat-lovers will enjoy. Whether you make it in the slow cooker, Instant Pot, or prep it for the freezer, this chili is sure to become a staple in your meal rotation.