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chickpea chili with baked potatoes

Chickpea Chili with Baked Potatoes

This delicious vegan chickpea chili with baked potatoes are a great lunch or dinner recipe to serve for friends and family. Some of the spices and flavors include garlic, jalapeños, cumin, chili powder, and smoked paprika. Not to mention the baked potatoes are stuffed with roasted cauliflower. This comfort meal has plenty of protein and fiber to keep you full.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dinner,
Cuisine American
Servings 2
Calories 215 kcal

Ingredients
  

  • 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

Instructions
 

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.

Notes

To serve: When you're ready to eat, split the baked potato. Add vegan butter, sea salt, and pepper into the baked potato. Add the roasted spiced cauliflower into the baked potato.  Add the chickpea chili on top and adjust seasoning as needed. Serve with your choice of cilantro, coconut yogurt, hummus, or vegan sour cream. Enjoy;-)
Keyword chickpea chili