Easy vegan Baked Sweet Potatoes with Chickpea Chili. So delicious, hearty, filling and healthy. Oil-free and perfect for dinner or lunch!
I am so excited about this recipe. For one, it’s incredibly delicious and easy. Two, it contains chickpeas, which I’m normally not a huge fan of. But when deciding to create a really simple chili to go on the sweet potatoes, I wanted something more hearty and less mushy than what I typically use in chili recipes, like red or black beans. It hit me, chickpeas. They work wonderful in this dish because they are paired with sweet potatoes, one of my favorite foods in the world, hello 4 Ingredient Chocolate Ice Cream!
This dish is so easy and of course, just 8 ingredients (+ salt & water). It always amazes me how incredibly flavorful something can be with just a few ingredients. It’s not always easy for me to do, so it definitely requires specific planning and specific ingredients that will compliment each other. I cannot stand to have to take out a billion ingredients out of my pantry when I’m cooking, so easy and simple it has to be. Flavorful of course is most important and that’s always the goal.
The chickpea chili is just a few simple ingredients that come together, full of flavor, and taste flipping fantastic on baked sweet potatoes. To me, my favorite kind of chili should always have a slight sweetness to it, like my 30 Minute 1 Pot Mexican Chili, so pairing this with sweet potatoes was the obvious choice.
Can’t wait to hear what you think of these Baked Sweet Potatoes Stuffed with Chickpea Chili! Well, because to me, they were simply divine! Drop me feedback below as I love to have it here on the blog connected to the recipe and it brightens my day! I’d also love to see your pic on Instagram. Make sure to tag me @thevegan8 and put my hashtag #thevegan8 in the caption, so I don’t miss it. Thanks!
Is it me or do you just want to shove your face into that?
Baked Sweet Potatoes Stuffed with Chickpea Chili
- 4-5 medium sweet potatoes
- 1 cup (150g) finely diced white onion
- 1 red bell pepper
- 1/2 cup water + 1/2 cup water, added at separate times
- 1/2 tablespoon + 1/2 tablespoon chili powder, added at separate times
- 1 teaspoon + 1/2 teaspoon ground cumin, added at separate times
- 3/4 teaspoon fine sea salt
- 2 extra large garlic cloves, minced
- 1 cup corn kernels
- 1 15 oz can low-sodium chickpeas, drained & rinsed well (IF YOU ARE NOT A FAN OF CHICKPEAS, THEN USE BLACK BEANS INSTEAD)
- Optional garnish: chopped avocado and hot sauce
- First, you need to bake your potatoes. Preheat your oven to 400 degrees and place 4-5 sweet potatoes on a sheet pan lined with parchment paper. Bake them for 45 minutes to an hour. This will vary depending on how large yours are. Mine were about medium size and took 50 minutes.
- While your potatoes are cooking, gather your remaining ingredients, so they are ready to go. Chop your onion, bell pepper and garlic. Do not start cooking them until you have about 15 minutes remaining for your potatoes, to ensure everything will be nice and warm at the same time before serving.
- Add the onion, bell pepper, only the first 1/2 cup of the water, only the first 1/2 tablespoon chili powder, only the 1 teaspoon of cumin and the salt to a large pan. Stir and turn to medium heat. Once it begins to boil, let it cook for 8 minutes. All the water should nearly be gone by now.
- Add the remaining 1/2 cup water and the garlic. Cook 2 more minutes and then add the corn, chickpeas and remaining 1/2 tablespoon of chili powder and remaining 1/2 teaspoon cumin. Stir and cook a few more minutes until it's all heated through and thickened. It should have thickened some but still be moist. Add more water if needed. Taste and add any more salt/spices if desired.
- Serve immediately over the sweet potatoes. I then garnished with chopped avocado, extra dose of chili powder sprinkled on top and some of my favorite hot sauce. Of course, hot sauce! I was the only one who did hot sauce though in my family.