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Sweet Potato Chickpea Chili

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"A nice quick and filling vegetarian chili for every day!"
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8 h 20 m servings 210 cals
Original recipe yields 8 servings


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  1. Heat olive oil in a skillet over medium-high heat; cook onion until soft and translucent, about 5 minutes.
  2. Combine cooked onion, diced tomatoes, vegetable stock, corn, chickpeas, tomato paste, and sweet potato in a slow cooker; season with sriracha sauce, chili powder, cinnamon, nutmeg, and cumin.
  3. Cover and cook on Low until flavors combine, 8 to 9 hours.

Nutrition Facts

Per Serving: 210 calories; 3.5 g fat; 41.5 g carbohydrates; 6.8 g protein; 0 mg cholesterol; 830 mg sodium. Full nutrition

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