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.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until fragrant.

Step 4

Add the diced potatoes to the pot and stir to combine with the vegetables.

Step 5

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.

Step 6

Add the chickpeas, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir well to combine.

Step 7

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.

Step 8

Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed.

Step 9

Serve hot, garnished with fresh cilantro and a squeeze of lime juice, if desired.

Step 10

Enjoy with crusty bread, over rice, or on its own!

Nutrition Facts

Serving size	(3219.8g)

Amount per serving	% Daily Value*
Calories	2238.2

Total Fat 51.0g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6130.6mg	0%
Total Carbohydrate 394.6g	0%
Dietary Fiber 78.2g	0%
Total Sugars 74.5g
Protein 82.5g	0%

Vitamin D 0IU	0%
Calcium 729.7mg	0%
Iron 32.2mg	0%
Potassium 8181.3mg	0%

*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.

Source of Calories

Fat: 19.4%

Protein: 13.9%

Carbs: 66.7%