Spicy Slow Cooker Chickpea Chili (+ Instant Pot)

Ingredients

• 28 oz diced tomatoes ((828 mL))
• 13.5 oz tomato sauce ((400 mL))
• 4 tablespoons adobo sauce ((see note *) + 1 chopped chipotle pepper (for spicy))
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 cup stock
• 5 cups sweet potato cubes ((cut into 1.5-2 inch cubes 1 large or 2-3 small sweet potatoes))
• 4 cloves garlic ((minced))
• 2 small onions ((diced))
• 2 carrots ((peeled and sliced))
• 2 19 oz cans of chickpeas ((drained and rinsed))
• Juice of half a lime
• Avocado
• Cilantro leaves
• Sour cream or Greek yogurt
• Tortilla chips

Instructions

• Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
• Cook on lowest setting for 8-10 hours.
• Before serving, stir in the lime juice.
• Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.
• *You need to halve the recipe for a 6 quart Instant Pot, as it fills above the ⅔ full limit. Or make a full batch and freeze half the uncooked recipe for later*
• Toss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined.
• Cook on high pressure for 10 minutes, followed by a natural release (I unplugged my IP and let it sit for 10-15 minutes, then released remaining pressure).
• After cooking, this chili may be stored in the fridge for up to 4 days or the freezer for up to 3 months.
• Assemble all ingredients in a large freezer bag, reusable silicone bag, or meal prep container. Squeeze out air and freeze for up to 3 months.
• When ready to cook, thaw completely before cooking as indicated above.