Prep-and-Freeze Chickpea and Sweet Potato Chili

This healthy meal can be frozen and heated up on a busy day.

Melanie Douglass shares her favorite freezer meal.

Chickpea and Sweet Potato Chili
1 sweet potatoe
1 (14.5) oz can of chickpeas (garbanzo beans)
1/2 red onion
2 Tbsp tomato paste
1 3/4 cup water
2 cloves of garlic
2 Tbsp chili powder
1 tsp cumin
1 lemon (*optional save for day of cooking for fresh lemon juice flavor)
2 large pitas for toast/dipping

Peel and small dice the sweet potato. Drain and rinse the beans. Small dice the red onion and mince the garlic. Add the water, tomato paste and seasoning to the freezer bag. Knead the bag with your hands to mix the liquid. Add the potatoes, onion and beans to the bag. Mix together. Remove air and seal the bag. Place in freezer. To cook, simply empty content of bag into a crockpot and cook on low 6 – 8 hours.

You can freeze small batches of raw chicken (diced or breasts) or beef in separate bags, then if you feel like having a meat version, simply add the frozen meat to the crockpot at the time of cooking.

Drizzle the pitas with olive oil and season with salt and pepper. Toast in a 450F oven for 5 – 7 minutes until brown and toasty. The pita toasts really balance the mild sweetness of the sweet potato. Enjoy!

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