Description
Coconut Milk Chili with Sweet Potato and Chickpeas is a comforting vegan dish that warms your soul. This vibrant chili features the natural sweetness of sweet potatoes combined with hearty chickpeas, all enveloped in rich coconut milk and aromatic spices. Perfect for chilly evenings or gatherings with friends, this easy-to-make recipe bursts with flavor and is sure to impress.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Prepare the ingredients by peeling and dicing the sweet potatoes, chopping the onion, and mincing the garlic.
- In a large pot over medium heat, add a splash of oil. Sauté the onions until translucent (about 5 minutes), then add garlic for another minute.
- Stir in sweet potatoes along with cumin, paprika, and chili powder; cook for about 5 minutes until slightly tender.
- Add canned tomatoes (with juices), chickpeas, coconut milk, and vegetable broth; stir well and bring to a gentle boil.
- Reduce heat to low and simmer uncovered for about 20 minutes until sweet potatoes are cooked through but still hold their shape.
- Serve hot in bowls; garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize this chili by adding other vegetables like bell peppers or spinach. For extra spice, incorporate jalapeños or cayenne pepper.