This spicy slow cooker chickpea chili has sweet potaotes and smoky chipotle flavor. No sauteeing means easy prep! Vegan, gluten-free and perfect for meal prep.
When the weather is cool, there is nothing I crave more than a nice bowl of chili. Some of my family's favorites include this Crockpot White Chicken Chili and this Vegan Crockpot Chili. We also love this spicy slow cooker chickpea chili, which will warm you up to the tips of your toes!
This reader favorite recipe is so easy to prepare: no sauteeing means you can get it cooking quickly, or assemble the ingredients ahead and store in the fridge or freezer until you're ready to cook it up!
Not only is it delicious, but hearty, which is super important for plant-based recipes. You will definitely not be feeling hungry after a big bowl of this chickpea chili, that's for sure!
While it is spicy as written, it mellows as it sits in the fridge, and you can also reduce the adobo sauce and omit the chipotle to reduce the spice level.
Reasons you’ll ♡ this spicy chickpea chili
- it's vegan, gluten-free and dairy-free
- it's a total flavor bomb
- it works amazingly well for meal prep: enjoy leftovers or use as a freezer crockpot meal
Wondering how this chickpea chili comes together? Watch this 1-minute video to get a good visual. You can find more recipe videos on my YouTube channel.
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Let's talk ingredients!
There are a few ingredients in this chickpea chili, but most of them are pantry or fridge staples.
- sweet potatoes- 4 cups of roughly chopped cubes which works out to 1 large or 2-3 smaller. I leave the skins on
- veggies- onion, carrot and garlic
- canned items- diced tomatoes and tomato sauce (which can sometimes be called passata and is not to be confused with ketchup)
- adobo sauce- comes in a can of chipotle peppers. If you want to bring the spice level up, you can include a chopped chipotle pepper
- spices- chili powder, ground cumin and salt.
Meal prep tips
This vegan chickpea chili works amazingly well for meal prep. Here are some tips to help you out:
- freezer crockpot- you can assemble all the ingredients ahead and freeze as a freezer crockpot meal. When ready to cook, thaw, then cook as directed! This will save you so much time on cook day.
- leftovers- you can also cook ahead and reheat through the week. Leftovers can be stored in the fridge for up to 4 days or the freezer for up to 3 months.
- shortcuts- used pre-minced garlic and frozen chopped onions as a shortcut on this meal.
- Instant Pot- yes, you can cook this in the Instant Pot as well, but if you have a 6 quart you will need to half the recipe! Find the directions on the recipe card.
Find my favorite slow cooker, meal prep containers and more in my shop!
Can I swap out the chickpeas?
Sure, you can swap for black beans! Chicken thighs may also work in this recipe (adjust to 5 hours on low and shred them after cooking).
How do I reduce the spice level?
Definitely do not include the chipotle pepper, and pull back on the adobo sauce. In fact, liquid smoke may be a better option as you can get that smoky flavor without the spice.
Reader Samantha also used 2 tablespoons of adobo seasoning in place of the sauce.
*as this chili sits in the fridge for 1-2 days, the spice level mellows noticeably.
What toppings go well on this chili recipe?
Like most chili recipes, this one is all about the toppings! Here are some of our faves:
- avocado or guacamole
- yogurt or coconut yogurt
- tortilla chips
More vegan crockpot recipes
- Slow Cooker Butternut Squash Lentil Curry
- Vegan African Peanut Stew
- Slow Cooker Chickpea Tortilla Soup
- Slow Cooker Black Bean, Quinoa and Sweet Potato Stew
- 36 Vegan Crockpot Recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Spicy Slow Cooker Chickpea Chili (+ Instant Pot)
- 28 oz diced tomatoes (828 mL)
- 13.5 oz tomato sauce (400 mL)
- 4 tablespoons adobo sauce (see note *) + 1 chopped chipotle pepper (for spicy)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- ½ cup stock
- 5 cups sweet potato cubes (cut into 1.5-2 inch cubes 1 large or 2-3 small sweet potatoes)
- 4 cloves garlic (minced)
- 2 small onions (diced)
- 2 carrots (peeled and sliced)
- 2 19 oz cans of chickpeas (drained and rinsed)
- Juice of half a lime
To Serve (Optional)
- Cilantro leaves
- Sour cream or Greek yogurt
- Tortilla chips
- Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
- Cook on lowest setting for 8-10 hours.
- Before serving, stir in the lime juice.
- Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.
- *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).
- After cooking, this chili may be stored in the fridge for up to 4 days or the freezer for up to 3 months.
- Assemble all ingredients in a large freezer bag, reusable silicone bag, or meal prep container. Squeeze out air and freeze for up to 3 months.
- When ready to cook, thaw completely before cooking as indicated above.
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