Description
This Spicy Slow Cooker Chickpea Chili is a hearty, healthy, and flavorful vegetarian chili made with sweet potatoes, chickpeas, and a smoky chipotle-tomato base. Perfect for meal prep and customizable with Instant Pot or freezer-friendly options.
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
Instructions
- Add all ingredients (except lime juice and optional toppings) to the base of a 5-quart slow cooker. Stir with a spatula until fully combined.
- Cook on the lowest setting for 8–10 hours.
- Before serving, stir in the juice of half a lime.
- Serve with optional toppings such as avocado, cilantro, yogurt or sour cream, and tortilla chips.
- Instant Pot Option: Halve the recipe for a 6-quart Instant Pot. Add all ingredients to the pot and stir well. Cook on high pressure for 10 minutes. Let naturally release for 10–15 minutes, then manually release any remaining pressure.
Notes
- For a milder chili, reduce or omit the chipotle pepper and adobo sauce.
- Freeze uncooked ingredients in a large freezer bag for a make-ahead meal. Thaw completely before cooking.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Add a splash of extra broth when reheating if the chili thickens.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
