Black Bean Chickpea Sweet Potato Chili

Love this recipe. Delicious and simple! Feel free to use different types of beans or adjust spices to taste.

Black Bean Chickpea Sweet Potato Chili #Hilaryherbivore


  • ½ cup water
  • 1 chopped onion
  • 2 large minced garlic cloves
  • 1 large chopped sweet potato (peeled if desired, but peels have nutrients and fiber!)
  • 15 oz can black beans
  • 15 oz can of chickpeas
  • 28 oz canned fire roasted tomatoes
  • 1 seeded and diced chipotle pepper (from canned chipotles in adobo sauce)
  • ½ cup corn kernels (optional)
  • 2 cups chopped/torn kale (optional)
  • 1 chopped red bell pepper (optional)
  • 2 tsp cumin
  • 2 tsp unsweetened cocoa powder
  • 1 tbsp chile powder
  • Organic ketchup to taste (I usually use a couple of tablespoons)
  • Salt or garlic salt to taste




  1. Combine all ingredients in a slow cooker
  2. Cover and cook until sweet potatoes are tender (high for 4 to 5 hours or low for 7 to 8 hours)
  3. Enjoy!


Black Bean Chickpea Sweet Potato Chili #Hilaryherbivore


2 thoughts on “Black Bean Chickpea Sweet Potato Chili

  1. Audrey October 4, 2016 / 2:07 am

    Hey Hilary, this looks delicious! What do you think about adding micoprotein (Quorn) to your chili?


    • hilaryherbivore October 4, 2016 / 2:25 am

      It should probably work just fine. I haven’t had Quorn in so long! Not sure if it’s vegan or not, but if you find it easier to digest than legumes, go for it. Let me know how it is 🙂


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