Smoky Chipotle Sweet Potato Chickpea Chili

This smoky, chipotle chili is packed with nutrients and uber comfort food value. Quick, simple and only requiring one pot, this chili is the perfect winter meal. Feel free to sub/change up the veggies based on what you have on hand; black beans in the place of chick peas, squash instead of sweet potatoes, etc.

1 small sweet potato, diced (2 cups)
1 large bell pepper, colour of choice (I used red), diced (1 cup)
4 large cloves garlic, minced
1 yellow or red onion, diced
1 cup chickpeas
½ cup vegetable broth
1 28 oz/796 mL can diced tomatoes (with juices)
1 tablespoon olive oil
2 chipotle peppers in adobo sauce, minced
1 teaspoon adobo sauce
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons cane or brown sugar, OR pure maple syrup
½ teaspoon liquid smoke (optional, for a smoky bite)
Juice of half a lime
Salt and pepper, to taste (if desired)

Optional Topping Ideas:
sour cream (dairy or cashew based/vegan)
cheese (queso, monterey jack and aged cheddar are all very good ideas!)
green onions
cilantro
avocado
tortilla chips

View the full recipe at It’s Pleasure Thyme →