Chickpea Chili

A warming, hearty chili. 4 servings.

Chili isn't normally a summer food, but they do make a great staple and are on constant rotation in my house. Great way to get a good dose of veggies and protein.


1 onion

2 cloves garlic

1 (16oz) can crushed tomatoes

1/2 a sweet potato

Pack of mushrooms

1 cup chickpeas (canned/boiled)

1 cup cauliflower florets

1 pepper

1 tbsp paprika

1 tbsp cumin

2 tbsp chili powder

1 tsp cacao

1 tsp cayenne pepper



Chop all vegetables. In a pot on medium heat, add a little oil or water and saute onion, garlic and mushrooms until tender. Add in peppers and sweet potato. Allow to cook until tender.

Add in spices and allow them to toast, stir until all liquid has diminished.

Add in can of tomatoes, and chickpeas. Allow to simmer on medium to low heat for 15-20 minutes.

Add cauliflower in the last 10 mins of cooking.

Topping options: avocado, nacho chips, chives, cheese.


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Emily Manuel, B.A, RHN, CYT

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