Sweet Potato Chickpea Chili - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 large onion, diced
1 (28 ounce) can diced tomatoes
2 cups vegetable stock
2 cups sweet corn
2 cups canned chickpeas
1 cup tomato paste
1 large sweet potato, peeled and cubed
2 tablespoons sriracha sauce
1 tablespoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cumin

Preparation

Heat olive oil in a skillet over medium-high heat; cook onion until soft and translucent, about 5 minutes.
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.
Cover and cook on Low until flavors combine, 8 to 9 hours.