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.
Ingredients
Scale
- 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
Instructions
- 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).
- Add Sweet Potatoes: Stir in the diced sweet potatoes and cook for another 5 minutes until they begin to soften but remain firm.
- Spice It Up: Sprinkle in cumin, coriander, and chili powder. Stir until the spices become fragrant (around 1 minute).
- 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.
- Add Chickpeas: Stir in the rinsed chickpeas, letting them soak up the coconut goodness. Simmer for an additional ten minutes until heated through.
- Adjust Seasoning: Taste your chili! Add salt or pepper as needed and serve hot.
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.