- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cups peeled and chopped sweet potatoes
- 1 red bell pepper, seeds removed and 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
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- In a large pot, heat the olive oil over medium high heat.
- Add onion, sweet potato, and red pepper. Cook for about 5 minutes, until the onion is softened. Add the garlic and jalapeno and cook for 2 minutes.
- Stir in the vegetable broth, diced tomatoes, chickpeas, chili powder, cumin, paprika, and cayenne pepper. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 40 minutes or until the sweet potatoes are tender and chili has thickened.
- Stir in the cilantro and season with salt and pepper, to taste. Garnish with avocado, cilantro, green onions, chips, and any other desired toppings. Serve warm.
- Note-this chili will keep in an airtight container in the fridge for up to 4 days. It also freezes well. Cool completely and store in a freezer container. The chili can be frozen for up to 2 months and the recipe can easily be doubled.