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
Ingredients
- 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
Instructions
- 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.
I’ll gladly shove my face in to these! Potato bombs exploding with goodness! Yummo!
Shoved in my face is precisely what I did…I nearly inhaled them, haha!
Yea it’s not just you, I want to shove my face in that too. I need to buy me some sweet taters! Trader Joe’s was OUT yesterday, which just means I need to go to my other favorite store. Not complaining about needing to go to more grocery stores. HAHA.
Haha, good to know I’m not the only one!
This is exactly what I was talking about when I referenced all the amazing savory things you do with sweet potatoes in addition to the sweets! Give Brandi a sweet potato (or 4) and something amazing is bound to happen 🙂 haha
Aww thanks so much Natalie, so sweet of you! I’m thinking of changing my blog name to The Vegan Potato…since potatoes are my favorite food and I use them in so many recipes, haha!
YUM!!! Two of my fave foods together ~ I sometimes put sweet potatoes in my chili and it’s soooo good!! Your pics are unbelievable, I want to reach in and grab a taste 🙂
Awww thank you so much Dianne! Your comment made my day!
I’m so happy you love these pics!!
Let me know if you try this! I love to add sweet potatoes to my lentil soups but I don’t think I’ve ever added it to actual chili, I need to try that stat!
Wow, Brandi! Positively beautiful in every way, the colors, the flavors , you’ve outdone yourself! Your Pictures, I’m sold! This is the dish that you want to make again and again. The Ingredients and flavors are just outstanding but so easy to find. It’s approachable for all, plus everyone can make and enjoy these! These are gluten-free, oil-free and nut free so that fits for those that plagued by an allergy. Definitely a must make, can’t wait to try these! 🙂
You are so sweet, thank you so much Florian!! They were so delicious! thank you as always for your kind comments!
I love your continued commitment to your sweet potato. Just shows what a loyal person you are! These look gorgeous and I just love the simple chili. I put chickpeas in my chili and it makes it so hearty!
Thank you so much Sophia! That is so sweet. This was my first time doing chickpeas in a chili format, since I’m not a huge fan of chickpea flavor, but the spices worked well with it and I much preferred the texture since regular beans can get mushy easily! Didn’t want mushy beans on top of a soft potato, lol!
Chili is my favourite savoury food and chickpeas are my favourite legume – so this is the best combo EVER! I’d never even thought of adding chickpeas to chill before! Thank you so much for making this creation Brandi! What a great idea. I love that you served it with sweet potato too, their sweetness definitely adds a nice subtle caramel flavour to the chilli – plus they have the best, melt in the mouth texture after being baked! I could happily eat several of these in one go. My kind of comfort food! Mmmm!
Oh wow, then this is the perfect dish for you Harriet, haha! Thank you so much girl! It was really delicious!
Looks like a perfect easy, super-yummy meal!
As always, your pictures have me DROOLING! I’m always a huge sweet potato girl, and just tried chickpeas for the first time, so I can see how the combination would be golden (or orange in this case!). My boyfriend, a self professed food lover of all sorts, was drooling along with me! 😉
Haha! You are a sweetheart, thank you so much for the compliment on the photos! Even better that your boyfriend loved this too! Thank you!
It is NOT just you!! I want to shove my face into this yummy meal! This is totally my kind of dinner too, girl!! I can’t wait to try this. I can already tell it’s going to be a BIG hit like your chili cheese fries which we made almost once a week in the winter and fall! YUMM!!
Aww thanks so much friend! I hope you love these whenever you try them! I seriously was dying over how incredibly delicious and flavorful it was, even though it was so simple!
Wow. Guess I know what I’m having for dinner. 😉 What a great way to eat sweet potatoes!
Thank you so much! I hope you love it 🙂
I am in love with this recipe. It has so much flavor yet it is simple to put together. The contrast in flavor with the sweetness of the sweet potato and the savory and slight heat of the chili is seriously a perfect combo. A simple and satisfying dinner. Yum. Thanks for the great recipe Brandi.
Thank you so much Christina for the feedback! I’m so happy you loved these so much!
Hi,
This recipe looks great. Can I make the chili a day or two before I’m ready to serve?
Thank you
Yes, definitely!
Glad you enjoyed the flavor! My chickpeas are never, EVER dry, so maybe your water cooked away too fast. Are you sure you added the extra 1/2 cup water at the end as listed? This is one of my most popular recipes and I’ve never heard from any reader saying it was dry, so not sure what happened there. Also, everybody on the internet seems to always choose black beans to go on top of their sweet potatoes, so I used chickpeas for something different and a bit more hearty. However, if you are not a fan of chickpeas, then definitely use black beans.
I have been making comfort food to devour as the weather cools down and I remembered this awesome dish from when you posted it! I LOVE the fact that you used chickpeas, I actually really like the flavor and texture of chickpeas best of all the beans. I think they make a heartier dish than black beans and the flavor for me is better with all those great spices. Plus they don’t get as mushy and I really like a variety of textures in my food. These were super moist and perfectly textured!
Great recipe! Turned out delicious…. thank you for sharing 🙂
Thank you Rosie for the review, so happy to hear that!
I’ve been desperately trying to learn to like chickpeas in something other than cookie dough dip. This was it – my new go-to chickpea recipe. So amazingly good!
So happy you loved it Jenny!!
This was so good! I only like sweet potatoes in smoothies, pancakes, or muffins, but this recipe was such a nice surprise! I used one sweet potato. I didn’t use corn. I love garbanzo beans, but I didn’t have them. So, I used cranberry beans instead. I also used red bell pepper, red onion, mushrooms, smoked paprika, hot sauce, and yellow mustard in addition to the cumin, chili powder, garlic, and Himalayan sea salt. This is something I’ll have again and is the only way I’ll eat a sweet potato besides in smoothies, pancakes, and muffins.