Coconut Milk Chili with Sweet Potato and Chickpeas
Coconut Milk Chili with Sweet Potato and Chickpeas is a comforting bowl of goodness that combines the rich creaminess of coconut milk with tender sweet potatoes and hearty chickpeas. This vibrant chili is bursting with flavors, perfectly balancing sweet and savory elements to create a dish that’s ideal for cozy nights or impressing guests. Quick and easy to prepare, it’s versatile enough to serve as a main course or alongside crusty bread for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium sweet potatoes (about 2 cups diced)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tsp olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add diced red onion and minced garlic; sauté for about 3 minutes until fragrant.
- Stir in the diced sweet potatoes, seasoning with salt and pepper. Cook for an additional 5 minutes until slightly softened.
- Add ground cumin, coriander, and chili powder; stir well to coat vegetables. Cook for another 2 minutes.
- Pour in the chickpeas, coconut milk, and vegetable broth. Bring to a gentle boil.
- Reduce heat and let simmer uncovered for about 20 minutes until sweet potatoes are fork-tender.
- Serve hot, garnished with fresh cilantro or lime wedges if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg