This chickpea chili with baked potatoes is definitely one of my favorite go-to meals on a weekly basis. I love the way all the flavors work together in the vegan chili recipe.
To complement the chickpeas, I added roasted cauliflower. For the chili, I included a few cloves of minced garlic, chili powder, cumin, diced jalapeños, smoked paprika, and black pepper. This is one of my boyfriend’s favorite recipes of mine to make (and no he is not vegan).
Roasted Cauliflower Recipe
I like to purchase my cauliflower pre-cut from the grocery store so that it’s ready to use. First, preheat the oven to 475 degrees. Place the washed cauliflower florets to a baking tray. Next, sprinkle smoked paprika, cayenne, cumin, salt, and pepper. After that, add a few tablespoons of your favorite healthy oil and mix in the cauliflower to ensure all the cauliflower is coated well. Lastly, leave the cauliflower in the oven for approximately 20 minutes or until the cauliflower is tender.
How to make this Chickpea Chili Recipe
First, add minced garlic and diced jalapenos to a pot and saute for a couple of minutes. Next, sprinkle and mix all the spices along with your favorite healthy oil. Following the spice mix, add the chickpeas and one can of unsalted diced tomatoes to the pot. Finally, stir the chili as needed and add more spices to taste.
Leave the baked potatoes in the oven for about an hour or so until it’s really tender. When ready, load the chickpea mixture and roasted cauliflower on the baked potatoes…aka…my favorite part;-) I love to add vegan butter and sea salt to my baked potato as a base. Some of my favorite toppings for chili include avocados, nutritional yeast, coconut yogurt, or vegan sour cream. Vegan sour cream is my favorite but in the pictures, I only had coconut yogurt on hand. What are some of your favorite toppings for chili? Leave me a comment below.
I hope you enjoy this vegan chili with baked potatoes as much as I do.
Chickpea Chili with Baked Potatoes
- 2 medium potatoes
- 3 tbsp sea salt
- 2 gloves garlic
- 2 handfuls cauliflower florets
- 3 tbsp olive oil
- 2 tbsp smoked paprika
- 2 tbsp cumin
- 2 tbsp cayenne powder
- 3 tbsp black pepper
- 2 tbsp chili powder
- 1 small jalapeños
- 2 tbsp organic tomato paste
- 1 can crushed tomatoes
- 1 can organic chickpeas
For the baked potatoes:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.Pierce the potatoes by making small cuts. Place them on the baking sheet and sprinkle them evenly on all sides with sea salt. Pop them in the oven and bake for 1 hour or until tender inside.
For the roasted cauliflower:
- Add the cauliflower florets to a baking sheet lined with parchment paper. Next, add smoked paprika, cayenne, cumin, salt, and pepper. I add a few tablespoons of olive oil and mixed it in the cauliflower to ensure all the cauliflower is coated well. Leave the cauliflower in the oven for approximately 20 minutes or until tender.
For the chickpea chili:
- Heat a tablespoon of olive oil, diced jalapeños, and crushed garlic in a large frying pot over medium-high heat. Add the chili powder, cayenne powder, smoked paprika, cumin, sea salt, and black pepper. Let this cook for about 5 minutes.Add in the crushed tomatoes, tomato paste, chickpeas, and let everything cook for about 30 minutes or until the chili reaches desired thickness.
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