Slow Cooker Sweet Potato Chickpea Chili
Summary
An easy and delicious 8-10 hour slow cooker chilli packed with chickpeas and sweet potato, and flavored with chipotle and lime. Ready when you walk in the door from work!
Info
SERVINGS: 8
PREP:
30 min
COOK:
10 hours
TOTAL:
10 hours 30 min
INGREDIENTS
Chili
-
28 oz can of diced tomatoes
-
13.5 oz can of tomato sauce
-
4 Tbsp adobo sauce
-
2 Tbsp chili powder
-
1 tsp ground cumin
-
1 tsp salt
-
1/2 cup stock
-
1 lg sweet potato peeled, cut into 1.5-2" cubes (~5 cups)
-
4 cloves garlic, minced
-
2 medium onions, diced
-
2 carrots peeled/diced
-
2 19 oz cans of chickpeas drained, rinsed
After Cooking
To Serve (optional)
-
Avocado
-
Cilantro leaves
-
Sour cream/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.
- At this point, the slow cooker insert may be refrigerated overnight, until ready to cook.
- Cook on lowest setting for 8-10 hours.
- Before serving, *gently* 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).
Categories
- Soups
- Crockpot
- Slow Cooker