Spicy Chickpea Chili
can be prepared in slow cooker or instant pot
Ingredients
Chili
- 28 oz diced tomatoes
- 13.5 oz tomato sauce 400 mL
- 4 tbsp adobo sauce see note * + 1 chopped chipotle pepper (for spicy)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- ½ cup stock
- 5 cups sweet potato cubes cut into 1.5-2 inch cubes 1 large or 2-3 small sweet potatoes
- 4 cloves garlic minced
- 2 small onions diced
- 2 carrots peeled and sliced
- 38 oz chickpeas drained and rinsed
After Cooking
- Juice of half a lime
To serve (optional)
- Avocado
- Cilantro leaves
- Sour cream or Greek yogurt
- Tortilla chips
Instructions
Slow Cooker
- Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
- Cook on lowest setting for 8-10 hours.
- Before serving, stir in the lime juice.
- Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.
Instant Pot
- *You need to halve the recipe for a 6 quart Instant Pot, as it fills above the ⅔ full limit. Or make a full batch and freeze half the uncooked recipe for later*
- Toss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined.
- Cook on high pressure for 10 minutes, followed by a natural release (I unplugged my IP and let it sit for 10-15 minutes, then released remaining pressure).
Storage
- After cooking, this chili may be stored in the fridge for up to 4 days or the freezer for up to 3 months.
Freezer Crockpot
- Assemble all ingredients in a large freezer bag, reusable silicone bag, or meal prep container. Squeeze out air and freeze for up to 3 months.
- When ready to cook, thaw completely before cooking as indicated above.