Spicy Slow Cooker Chickpea Chili (+ Instant Pot)
An easy and delicious 8-10 hour slow cooker chilli packed with chickpeas and sweet potato, and flavored with chipotle and lime. Ready when you walk in the door from work!
Freezer Slow Cooker
(see note *) + 1 chopped chipotle pepper (for spicy)
sweet potato cubes
(cut into 1.5-2 inch cubes 1 large or 2-3 small sweet potatoes)
(peeled and sliced)
cans of chickpeas
(drained and rinsed)
Juice of half a lime
To Serve (Optional)
Sour cream or Greek yogurt
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.
Nutritional information excludes toppings
* for a mild version, try 2 tablespoons adobo sauce
** for a spicy version, try 4 tablespoons adobo sauce + 1 chopped chipotle pepper
/8 of batch