Sweet Potato Chickpea Chili
Ingredients
-
2
tablespoons
olive oil
-
1
small
yellow onion, diced
-
2
cups
peeled and chopped sweet potatoes
-
1
small
red bell pepper, chopped
-
2
cloves
garlic, minced
-
1
small
jalapeno, minced
-
3
cups
vegetable broth
-
1
15 oz can
fire roasted diced tomatoes
-
1
15 oz can
diced tomatoes
-
1
15 oz can
chickpeas, rinsed and drained
-
2
teaspoons
chili powder
-
2
teaspoons
ground cumin
-
½
teaspoon
smoked paprika
-
¼
teaspoon
cayenne pepper
-
¼
cup
chopped cilantro
-
to taste
salt and pepper
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, sweet potato, and red pepper; cook until onion is softened.
- Stir in garlic and jalapeno; cook for an additional 2 minutes.
- Add vegetable broth, diced tomatoes, chickpeas, chili powder, cumin, paprika, and cayenne pepper.
- Cover and reduce heat to a gentle simmer; cook for about 40 minutes until sweet potatoes are tender.
- Stir in cilantro and season with salt and pepper.
- Garnish with avocado, cilantro, green onions, and tortilla chips before serving.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
8g
Total carbohydrates
50g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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