This sweet potato chili is a vegan chili recipe that's loaded with tender sweet potatoes and hardy chickpeas. We love this healthy chili recipe as it's easy to make and is always a hit at the dinner table.
2tablespoonscoconut sugar, can sub honey or maple syrup
215-ouncecans of chickpeas, drained and rinsed
2cupsfrozen corn
Salt and pepper, to taste
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion and let it cook for 5 minutes. Chop the sweet potatoes, carrots, celery, peppers, and garlic and add them to the pot as you finish cutting them.
1 tablespoon olive oil, 1 large onion, 2 medium sweet potatoes, 2 medium carrots, 2 stalks celery, 2 bell peppers, 4 cloves garlic
Add the chili powder, oregano, cumin, and liquid smoke and mix well. Pour in the crushed tomatoes and stock. Add the coconut sugar and bring the pot to a boil. Reduce the heat and simmer for 15 minutes.
¼ cup chili powder, 2 teaspoons EACH: oregano and cumin, 10 drops liquid smoke, 28 ounce can crushed tomatoes, 2 tablespoons coconut sugar, 3 cups vegetable stock or water
Add the chickpeas and corn to the pot and let them warm. Season to taste with salt and pepper.
2 15-ounce cans of chickpeas, 2 cups frozen corn
Notes
Liquid smoke is a natural product and is found near the BBQ sauces in most grocery stores. It's a great way to add a bit of smokiness and depth to a vegan chili recipe.