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Peanut Sweet Potato and Chickpea Chili
Andre Lewis

Peanut Sweet Potato and Chickpea Chili

Peanut butter makes the tomato broth feel substantial and brings out the sweetness in the potato without adding dairy. Stir it in at the end so it emulsifies instead of sticking to the bottom all day. The chickpeas keep their shape, which matters in a pot where the sweet potato is supposed to get tender.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs sweet potatoes peeled and cut into 3/4-inch cubes
  • 30 oz canned chickpeas drained and rinsed
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt
  • 1/2 cup smooth natural peanut butter
  • 2 tbsp fresh lime juice

Method
 

  1. Place the sweet potatoes, chickpeas, onion, garlic, chili powder, cumin, tomatoes, broth and salt in a 6-quart crockpot.
  2. Stir well, cover, and cook on low for 5 hours until the sweet potatoes yield to a fork but still hold their edges.
  3. Whisk the peanut butter with 1 cup of hot broth from the crock until completely smooth.
  4. Stir the peanut mixture back into the chili and cook uncovered on high for 20 minutes until the sauce looks uniform and glossy.
  5. Add the lime juice and rest for 10 minutes before serving or cooling for the freezer.