Cozy Coconut Milk Chili with Sweet Potato & Chickpeas

Coconut Milk Chili with Sweet Potato and Chickpeas is like a warm hug on a chilly day, full of rich, creamy goodness that wraps around your taste buds. Imagine the sweet aroma of simmering spices mingling with the earthy sweetness of sweet potatoes and the delightful creaminess of coconut milk. It’s not just food; it’s a cozy moment waiting to happen.

Speaking of cozy moments, I first stumbled upon this dish during a particularly cold winter when all I wanted was warmth and comfort. My friend threw a potluck, and there it was—this vibrant chili, bubbling away as if it had been crafted by culinary angels. The flavors danced together in perfect harmony, and I knew I had found my new favorite recipe for those chilly evenings when Netflix and fuzzy socks are mandatory.

Ingredients for Coconut Milk Chili with Sweet Potato and Chickpeas

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Choose firm, unblemished sweet potatoes; they add natural sweetness and a satisfying texture to the chili.
• Canned Chickpeas: Rinse them well before adding; these little legumes pack protein and fiber into your bowl.
• Coconut Milk: Use full-fat coconut milk for maximum creaminess; it transforms the chili into a velvety delight.
• Onion: A medium onion adds depth; sauté until translucent to release its sweet flavor.
• Garlic: Fresh garlic cloves provide aromatic richness; chop finely for the best infusion of flavor.
• Vegetable Broth: Low-sodium vegetable broth enhances flavor without overwhelming the dish; it serves as the base for our chili.
• Spices (Cumin, Coriander, Chili Powder): These spices create a warm blend that elevates the entire dish; adjust according to your heat preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Coconut Milk Chili with Sweet Potato and Chickpeas

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté Aromatics

Start by heating a drizzle of oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until they become fragrant and translucent—about 3-4 minutes.

Step 2: Add Sweet Potatoes

Toss in diced sweet potatoes and stir to combine. Cook for another 5 minutes until they start softening slightly; you want them tender but not mushy.

Step 3: Spice It Up

Sprinkle in cumin, coriander, and chili powder, stirring everything together until the spices are fragrant—around one minute should do the trick!

Step 4: Pour in Coconut Milk

Now it’s time for the magic! Pour in the coconut milk along with vegetable broth while stirring gently. Bring everything to a gentle simmer so those flavors can dance together beautifully.

Step 5: Add Chickpeas

Stir in rinsed chickpeas, letting them soak up all that glorious coconut goodness. Simmer for another ten minutes until everything is heated through.

Step 6: Adjust Seasoning

Taste your creation! Add salt or pepper as needed—this is your masterpiece after all! If you’re feeling adventurous, sprinkle some fresh herbs on top before serving.

Transfer to bowls or plates and enjoy every velvety spoonful of this Coconut Milk Chili with Sweet Potato and Chickpeas!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant. Next, add diced sweet potatoes and cook until they soften. Pour in coconut milk, then toss in chickpeas and seasonings. Let everything simmer to meld those delicious flavors together.

Add Your Touch

Feel free to swap sweet potatoes for butternut squash or use black beans instead of chickpeas. You can also spice things up by adding your favorite chili powder or even some fresh herbs for an extra kick.

Storing & Reheating

Store leftover Coconut Milk Chili in an airtight container in the fridge for up to five days. To reheat, gently warm it on the stove over medium heat, adding a splash of water if needed to maintain creaminess.

Sometimes I think my friends love this dish more than I do! The last time I made it, they devoured every bite and insisted on taking home what little was left—talk about a compliment!

FAQs:

What ingredients do I need for Coconut Milk Chili with Sweet Potato and Chickpeas?

To prepare Coconut Milk Chili with Sweet Potato and Chickpeas, gather the following ingredients: one medium sweet potato, a can of chickpeas, one can of coconut milk, diced tomatoes, onion, garlic, bell pepper, vegetable broth, chili powder, cumin, salt, and pepper. Fresh cilantro serves as a great garnish. These ingredients combine to create a flavorful dish that’s both hearty and nutritious.

How long does it take to cook Coconut Milk Chili with Sweet Potato and Chickpeas?

Cooking Coconut Milk Chili with Sweet Potato and Chickpeas typically takes about 30-40 minutes. Start by sautéing the onion and garlic until fragrant. Add in the sweet potatoes and chickpeas along with the spices. Pour in the coconut milk and vegetable broth, then simmer until the sweet potatoes are tender. This quick cooking time makes it an ideal weeknight meal.

Can I make Coconut Milk Chili with Sweet Potato and Chickpeas ahead of time?

Yes, you can make Coconut Milk Chili with Sweet Potato and Chickpeas ahead of time. In fact, this dish often tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stove or microwave when ready to enjoy again.

Is Coconut Milk Chili with Sweet Potato and Chickpeas vegan-friendly?

Absolutely! Coconut Milk Chili with Sweet Potato and Chickpeas is entirely vegan-friendly. It contains no animal products at all while still providing plenty of protein from chickpeas and healthy fats from coconut milk. This dish is perfect for anyone looking for a satisfying plant-based meal that doesn’t compromise on flavor.

Conclusion for Coconut Milk Chili with Sweet Potato and Chickpeas:

In summary, Coconut Milk Chili with Sweet Potato and Chickpeas is a simple yet delicious recipe that brings warmth to any table. With easy-to-find ingredients like sweet potatoes and chickpeas simmered in creamy coconut milk, this dish offers both comfort and nutrition. It’s perfect for meal prep or sharing with friends during gatherings. Enjoy this vibrant chili as part of your weekly menu for a wholesome experience!

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Coconut Milk Chili with Sweet Potato and Chickpeas

• Author: Christina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Approximately 4 servings 1x
• Category: Main
• Method: Stovetop
• Cuisine: Vegan

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Description

This Coconut Milk Chili with Sweet Potato and Chickpeas is a creamy, comforting dish that brilliantly combines sweetness and spice, perfect for warming up on chilly evenings.

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Ingredients

Scale 1x2x3x

• 1 medium sweet potato, diced
• 1 can (15 oz) chickpeas, rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 tsp cumin
• 1 tsp coriander
• 2 tsp chili powder
• Salt and pepper to taste

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Instructions

1. Sauté Aromatics: Heat a drizzle of oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent (about 3-4 minutes).
2. Add Sweet Potatoes: Stir in the diced sweet potatoes and cook for another 5 minutes until they begin to soften but remain firm.
3. Spice It Up: Sprinkle in cumin, coriander, and chili powder. Stir until the spices become fragrant (around 1 minute).
4. Pour in Coconut Milk: Add the coconut milk and vegetable broth while stirring gently. Bring to a gentle simmer to allow flavors to meld beautifully.
5. Add Chickpeas: Stir in the rinsed chickpeas, letting them soak up the coconut goodness. Simmer for an additional ten minutes until heated through.
6. Adjust Seasoning: Taste your chili! Add salt or pepper as needed and serve hot.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 12g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg

Keywords: Substitute sweet potatoes with butternut squash for a different twist. Try using black beans instead of chickpeas or add fresh herbs for extra flavor.