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Vegan chili potato, anyone? Load up baked sweet potatoes with a zesty, easy-to-make chickpea chili and you’ve got a tasty weeknight meal that requires little prep or clean-up. Top your chili-stuffed sweet potatoes with diced fresh avocado for creaminess, and you’ll never miss the typical, not-so-healthy additions of sour cream and/or cheese. Or, whip up your own three-ingredient vegan Sour “Cream,” made with silken tofu, a splash of vinegar, and sea salt.

From The Vegan 8

By Brandi Doming,

Ingredients

  • 4 to 5 medium sweet potatoes
  • 1 cup chopped onion
  • ¾ cup chopped red bell pepper
  • 1 tablespoon chili powder
  • 1½ teaspoon ground cumin
  • ¾ teaspoon fine sea salt
  • 3 cloves garlic, minced
  • 1 (15-ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained
  • 1 cup fresh or frozen corn
  • Chopped avocado (optional)
  • Bottled hot pepper sauce (optional)

Instructions

  1. Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Place sweet potatoes in prepared pan. Bake 40 to 60 minutes or until tender.
  2. Meanwhile, in a large saucepan combine onion, ½ cup water, the bell pepper, 1½ teaspoons chili powder, 1 teaspoon cumin, and salt. Bring to boiling. Cook 8 minutes or until nearly all of the water is evaporated, stirring occasionally.
  3. Add ½ cup water and the garlic; cook 2 minutes more. Stir in garbanzo beans, corn, and the remaining 1½ teaspoons chili powder and ½ teaspoon cumin. Cook and stir until slightly thickened.
  4. To serve, spoon chickpea mixture over sweet potatoes. If desired, top with avocado, hot pepper sauce, and/or additional chili powder.
(3)
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(4 from 3 votes)
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Lauren1 year ago
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I have been cooking this for years! It is a staple at my house. I love it because not only is it super easy, but if you don’t have all the ingredients substitutions work well. I just made this with black eyed peas instead of chickpeas, Dr.Greger’s BROL instead of corn, and 1/2 a jalapeño instead of 3/4 cup bell pepper. It turned out great as always! Also, I like cooking sweet potatoes in my instant pot, so by the time I’m done with the chili and prepping the avacado and cilantro, they’re ready to assemble.

Leslie2 years ago
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Ready in 45 min. Then you say bake for 45 to 60 min.

Michelle2 years ago
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Easy, and tastey! Nice switch up from our usual stuffed sweet potatoes which includes black beans and red peppers. We added avocado and salsa on top. Yum!

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about the author

Brandi Doming

Brandi is the creator of The Vegan 8 website, which features recipes that are 8 ingredients or less. Brandi’s recipes are also vegan, gluten-free, and oil-free. Adapting a plant-based lifestyle helped cure her husband’s painful struggle with gout, and also inspired Brandi’s cooking and baking. Brandi’s passion is helping others choose a vegan lifestyle that is better for their health and is more compassionate to animals. Find her on Instagram and Facebook.

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