This spicy slow cooker chickpea chili has sweet potatoes and a 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 things started fast, or assemble the ingredients and store them in the fridge or freezer until you're ready to cook!
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
- This chili is vegan, gluten-free and dairy-free
- Super flavorful with sneaky hidden veggies!
- A true dump-and-go meal, aside from opening cans and chopping a few vegetables, is all the work required.
Recipe Video
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.
Don't forget to pin this post to save it for later!
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, but you can peel them if you prefer.
- 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!
Recipe FAQ
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).
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.
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)
Ingredients
Chili
- 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)
After cooking
- Juice of half a lime
To Serve (Optional)
- Avocado
- Cilantro leaves
- Sour cream or 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.
- 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.
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).
Storage
- After cooking, this chili may be stored in the fridge for up to 4 days or the freezer for up to 3 months.
Freezer Crockpot
- 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.
Tips:
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Sherri says
Since finding this recipe, I've made it at least 2x every winter in my crockpot. It is one of my favorites. I even give this recipe to others looking for vegan chili. I was gifted an Instapot for Christmas and I remembered that the instructions were updated for that cooking method so it made the perfect first meal to try. OMG, I still love this recipe and am so happy that I have found a quicker way to have it. And the leftovers freeze amazingly.
Denise says
Hi Sherri! I'm so happy to hear you love this recipe! Thanks so much for taking the time to come back and leave a review. This recipe is getting new photos and a video this week so I'm excited to eat it again!
Ardy says
How long does this last in the fridge?
Denise says
Hi Andy! Up to 4 days, and you can freeze leftovers for up to 3 months.
Taylor says
Does this save well in the freezer to reheat for lunch or dinner after it’s cooked?
Denise says
Yes! It's very freezer-friendly!
Marisa says
I was a little confused by the sweet potato quantity... it’s one potato that is supposed to net 5 cups of cubes? I don’t think I’ve ever seen a sweet potato that large...
Denise says
We have the most ridiculously large sweet potatoes in our stores here! It is probably 1 1/2-2 regular sized sweet potatoes 🙂
Terry Talley says
Check the sodium count on this recipe...I think you accidentally retyped a '4'. I doubt it contains 2344mg of sodium per serving. Great site...keep up the good work!
Denise says
Thanks for catching that, Terry! I've updated the recipe after recalculating...there is actually only 296 mg sodium.
Jimzeena says
Hi,
Just wondering if the chili powder you refer to in ALL your recipes is that spice blend that is mostly paprika and oregano taht mention in one of the comments?
Also, can you use just any kind of stock? Chicken or beef?
Thanks
Denise says
Hi Jimzeena! Yes, it is the really mild chili powder that I believe is paprika based. It's pretty much all we can get here in Canada. I do occasionally use chipotle chili powder and wow that is quite spicy. Yes, you can use any kind of stock!
Brian Cody says
The instant pot instructions are a bit off. Instant pot (now, at least) comes in different sizes so to say you go above the 2/3rds mark on an instant pot must be making some assumption about which size someone is using. Also, unless you're using the pressure cooking functionality, the 2/3rds limit doesn't apply. The instructions and even the container itself reference this: "PC MAX: 2/3". No problem making the full version in the instant pot ultra 60, for example. Just doesn't pressure cook it.
Denise says
Hi Brian, I will update the recipe card to reflect the fact that I use the 6 quart. Since I don't own an 8 quart I couldn't tell if it would fit or not. Thanks for your comment!
Denise says
I am SO happy to hear you enjoyed it but more importantly that it helped you when you had newborns...I can't even imagine how busy you'd be with twins!
Kelsey says
I tried this last night and it’s REALLY salty. Helped a bit to add sour cream but was hoping to have thus dish without it.
Denise says
That's so strange that you found it salty! I wonder if there are differences between the canned tomato brand salt content or something like that because it was not too salty at all for us...
Anysa says
Hello, I am new to the whole vegetarian thing. Was wondering if there is an alternative for the tomatoes? I am very allergic. Thank you.
Denise says
Hi Anysa, unfortunately there is no substitute for the tomatoes in this recipe 🙁
Holly says
Here is a page with some tomato substitute possibilities: https://delishably.com/misc/Great-Tomato-Substitutes-for-Everyday-Cooking
I can't have tomato either, so I'm going to try some of these options to substitute, since the recipe sounds great otherwise - I love sweet potatoes, chick peas and avocado.
Denise says
I hope they work out for you, Holly! Would you let me know how it goes for you?
Holly says
I will! I'm planning to make it tonight! I hope it works because it can be really limiting to avoid tomatoes, they are in so many recipes.
Karey says
I'd suggest using just enough water to avoid burning, then pureé part if it to make a thick liquid.
Samantha Yoder says
I made this last night and it was AWESOME!! Ive been so bored with regular chili but this was so different and delicious!!! It was sweeter with the carrot and sweet potatoes but in a good subtle way. I didn't have adobo sauce so I used 2 Tbsp of Adobo seasoning and it worked fine. I froze the leftovers and I cant wait to have it again! Thank you so much for this!!
Denise says
I'm so happy you liked it Samantha! Thanks so much for your comment 🙂
Melissa says
Absolutely delicious loved it. Made it so many times. I fancy the mushroom stroganoff next , which I'll be making tommorow can't wait
Denise says
So glad you like it Melissa! I'm not sure which mushroom stroganoff you mean though must be on another site 🙂
Allyson says
How well does this freeze? Anyone try?
Denise says
Hey Allyson, I've frozen this, and it freezes well 🙂
Jeff says
Thank you for the question and answer - this single guy now has chickpeas and stuff to buy! 🙂
Jennifer says
I am just beginning to cook and this chili was amazing! I will be making this again! I love it! Thanks!
Denise says
Hi Jennifer, I'm so glad you liked the chili! Thanks for your comment 🙂
Emily says
I agree with the spiciness!! I reduced the peppers but still had to eat ice cream afterwards - good excuse for dessert 🙂
Shivali says
Hi Denise,
My husband isn't a fan of sweet potatoes 🙁
Would it totally ruin the dish to use just regular potatoes and if not do you recommend a certain kind?
Denise says
Hi Shivali, I haven't tried it with regular potatoes but I think it should be fine! Any potatoes will be fine, but I'd use baby potatoes (quartered) or yukon gold. Hope you like it!
Amy says
Wow, 2 Tbsp of chili powder sounds like a lot. I might start with half. I assume this is an American recipe and I'm trying to clarify what you mean by tomato sauce. In Australia that is the equivalent to ketchup. Is that tomato paste?
Denise says
Hi Amy! OK so the tomato sauce I'm referring to is not ketchup, it's a pureed tomato sort of mixture. If you can't find it in Oz you could take tomato paste and add some water until you get a more liquidy consistency...equal parts water and tomato paste would probably do it. And to be clear, the chili powder I'm referring to isn't cayenne, it's a spice blend that is mostly paprika and oregano, amongst other spices. Here's a link to a chili powder recipe, though I haven't used this myself!
Amy says
Thanks! That's really helpful.
Jackie says
We all love this chili! And not too spicy for us as written. It is warm (82 today near Seattle) but it still sounds good and with the avocados and sour cream it will look even more Spring. I'm trying the "high" temp today since I got it going too late, so hope it doesn't ruin it! Thank you for the great recipe!
Denise says
Hi Jackie! I'm so glad you like the chili and that it wasn't too spicy 🙂 Thanks so much for reporting back!
Tiffany Davenport says
Help! I bought everything for this recipe before realizing it's for a crockpot. I know nothing about slow cookers. Can I still make it on the stove with high heat?
Denise says
Hi Tiffany! OK, so I haven't tried this on stovetop, but I don't see why the same principles wouldn't work. I would just throw everything in the pot (covered) and simmer it for a few hours until the sweet potatoes are soft. I don't think you will need to cook it as long as the slow cooker, and I think you will need to stir it a few times to make sure it cooks evenly. I hope this helps! Let me know how it turns out!
Tiffany Davenport says
will do! thanks for quick response!!
Greetings from Amsterdam, where's it's cold and windy - perfect chili weather. : )
Denise says
Aaah it's definitely chili weather here in Canada, too! I hope the chili works for you! Thanks, Tiffany 🙂
Kyra T says
will this work in 4 qt crock pot?
Denise says
Hi Kyra, I wish I had taken a photo of the crockpot, because I remember my 5qt crockpot being pretty full. I would say that it would probably be too much for a 4qt.