Potato and Chickpea Chili
Cozy up with a bowl of hearty and flavorful Potato and Chickpea Chili, a comforting plant-based dish packed with wholesome ingredients and bold spices. This one-pot vegan chili features tender russet potatoes, protein-rich chickpeas, and a vibrant medley of tomatoes, red bell pepper, and aromatic seasonings like cumin, paprika, and chili powder. Simmered to perfection in a savory vegetable broth, the chili develops a rich, satisfying depth of flavor in just 40 minutes. Garnished with fresh cilantro and a zesty squeeze of lime, this gluten-free recipe is perfect as a standalone meal, served over rice, or paired with crusty bread. Ideal for meal prep or a quick weeknight dinner, this easy-to-make chili is sure to become a family favorite for its nourishing ingredients and irresistible taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 3 medium russet potatoes, peeled and diced
- 2 cups chickpeas, cooked or canned (drained and rinsed)
- 1 15-ounce can diced tomatoes, canned with juices
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cayenne pepper (optional, for heat)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until fragrant.
Add the diced potatoes to the pot and stir to combine with the vegetables.
Stir in the cumin, chili powder, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Toast the spices for 1 minute to enhance their flavor.
Add the chickpeas, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally, until the potatoes are tender and the chili has thickened.
Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice, if desired.
Enjoy with crusty bread, over rice, or on its own!
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6131 mg | 267% | |
| Total Carbohydrate | 394.6 g | 143% | |
| Dietary Fiber | 78.2 g | 279% | |
| Total Sugars | 74.5 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 8181 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
