Crock Pot Vegan Spicy Chickpea Chili Recipe

Ingredients

• 28 oz (840 ml) diced tomatoes, undrained
• 13½ oz (400 ml) tomato sauce
• 4 tablespoons (60 ml) adobo sauce
• 2 tablespoons (30 ml) chili powder
• 1 tablespoon (15 ml) ground cumin
• 1 teaspoon salt
• 1/2 cup (125 ml) vegetable stock
• 5 cups cubed sweet potatoes
• 4 cloves garlic, peeled and minced
• 2 small yellow onions, peeled and diced
• 2 medium carrots, peeled and sliced
• 2 19 oz ((570 ml) each) cans chickpeas, drained and rinsed
• freshly squeezed juice of 1/2 lime

Instructions

In a 6-quart (6 L) crock pot, combine all ingredients, except lime juice. Mix well.

Close the cooker and cook on low-heat setting for 8-10 hours.

Turn off the pot and open the lid.

Stir in the lime juice.

Serve with sliced avocado and tortilla chips. Enjoy!