If you’re looking for a hearty, feel-good meal that’s as vibrant as it is nourishing, look no further than this Three-Bean Sweet Potato Chili. With its dazzling mix of sweet potatoes, three kinds of beans, and a blend of bold Tex-Mex spices, this chili packs a flavor punch and a nutritional boost in every spoonful. It’s one of those dishes you’ll crave when the weather cools down or whenever you need a wholesome, soul-satisfying dinner—plus, it’s naturally vegan, gluten-free, and perfect for sharing with friends and family.
Ingredients You’ll Need
The charm of Three-Bean Sweet Potato Chili is in its beautifully simple, no-fuss ingredient list. Each element not only brings its own texture and taste but also creates a harmonious depth of color and flavor that makes every bite irresistible.
- Olive oil: The perfect base for sautéing, lending a subtle richness and helping flavors meld together.
- Onion (1 medium, diced): Adds aromatic sweetness and the essential foundation for a cozy chili flavor.
- Garlic (3 cloves, minced): Infuses the chili with a warm, irresistible aroma you can’t skip.
- Sweet potato (1 medium, peeled and diced): Brings natural sweetness, creamy texture, and gorgeous orange color.
- Red bell pepper (diced): Offers crunch, juiciness, and a pop of color that plays beautifully off the beans and sweet potato.
- Black beans (1 can, drained and rinsed): Their earthiness grounds the chili and helps create heartiness.
- Kidney beans (1 can, drained and rinsed): Provide classic chili flavor and a buttery bite.
- Pinto beans (1 can, drained and rinsed): Their creamy interiors blend seamlessly into the chili base.
- Diced tomatoes (1 can, with juice): An instant savory kick and the liquid needed to tie everything together.
- Tomato paste (2 tablespoons): Deepens the tomato flavor for a richer, thicker chili.
- Vegetable broth (2 cups): Loosens things up just enough to create a spoonable, stew-like consistency.
- Chili powder (2 teaspoons): The backbone of this chili’s bold, smoky flavor.
- Ground cumin (1 teaspoon): Adds depth with earthy warmth and signature Tex-Mex character.
- Smoked paprika (1/2 teaspoon): Enhances the chili’s smokiness—don’t skip for that extra layer of savoriness.
- Cayenne pepper (1/4 teaspoon, optional): Brings a gentle heat if you’re craving a spicy kick.
- Salt and black pepper (to taste): Balances all the flavors—be sure to taste and adjust as you go.
- Lime juice (from 1 lime): Adds a zippy, fresh finish that lifts the chili right at the end.
- Chopped fresh cilantro (for garnish, optional): A bright, herby touch for color and extra flavor at serving.
How to Make Three-Bean Sweet Potato Chili
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Toss in your diced onion and let it sizzle for 3 to 4 minutes, stirring occasionally until it softens and just starts to turn translucent. Sprinkle in the minced garlic, giving it a quick 30 seconds to release its magical scent—this simple move sets the stage for that classic chili aroma we all love.
Step 2: Add the Vegetables
Now it’s time to ramp up the color and sweetness. Add your diced sweet potato and red bell pepper to the pot. Give them a friendly stir so they mingle with the onion and garlic, and let them cook for about 5 minutes. This softens the vegetables just enough to absorb all the flavorful goodness coming their way.
Step 3: Stir in the Beans and Tomatoes
Pour in your drained black beans, kidney beans, and pinto beans—each one bringing its own texture to the mix. Follow with the diced tomatoes (juice and all), tomato paste, and vegetable broth. Give it all a good stir, ensuring the tomato paste is fully worked in and the beans start getting cozy with their new friends.
Step 4: Spice It Up
This is where the magic of Three-Bean Sweet Potato Chili really shines. Sprinkle in your chili powder, cumin, smoked paprika, and cayenne if you like a bit of kick. Season generously with salt and black pepper, then gently stir everything together. Watch as the colors deepen and it transforms into a proper chili right before your eyes!
Step 5: Simmer to Perfection
Bring the chili to a gentle boil, then immediately lower the heat. Let it simmer, uncovered, for 25 to 30 minutes. Stir occasionally, and inhale the amazing aromas swirling through your kitchen. By the time you’re done, the sweet potatoes will be perfectly tender, and the chili will have thickened to a hearty hug in a bowl.
Step 6: Finish and Serve
Turn off the heat and squeeze in the juice of one lime—this brightens up every bite and balances the richness. Give it a quick taste and adjust seasoning if needed. Ladle your Three-Bean Sweet Potato Chili into bowls, and top with fresh, fragrant cilantro if you want that herbaceous flair.
How to Serve Three-Bean Sweet Potato Chili
Garnishes
To make your bowl of chili stand out, finish it off with a sprinkle of chopped fresh cilantro, a dollop of dairy-free yogurt, or thinly sliced jalapeños for a pop of color and a burst of freshness. A squeeze of extra lime juice at the table can work wonders, too—no one can resist that zesty lift.
Side Dishes
This chili is hearty on its own, but pairing it with sides takes your meal to the next level. I love serving it with warm, crumbly cornbread or crunchy tortilla chips for dipping and scooping. For a truly comforting dinner, ladle your chili over a bed of steaming rice or fluffy quinoa—both will soak up all that saucy goodness.
Creative Ways to Present
If you want to have a little fun with presentation, try ladling Three-Bean Sweet Potato Chili into roasted sweet potato halves, top with avocado slices, or serve in individual mini bread bowls at your next gathering. For meal prep, portion out into mason jars for a grab-and-go lunch that’s as convenient as it is flavorful.
Make Ahead and Storage
Storing Leftovers
Leftover Three-Bean Sweet Potato Chili keeps beautifully in the fridge for up to five days. Store it in an airtight container and you’ll find that the flavors get even bolder overnight, making tomorrow’s lunch or dinner extra special.
Freezing
This chili is absolutely freezer-friendly! Once cooled, transfer portions to freezer-safe containers or reusable freezer bags, leaving a bit of space for expansion. It will keep well for three months, making it a wonderful option for stocking your freezer with comforting, homemade meals.
Reheating
When you’re ready to enjoy your chili again, simply reheat on the stovetop over medium-low heat, stirring occasionally until piping hot. Alternatively, microwave in a covered bowl for 2-3 minutes, stirring halfway through. If it’s too thick, just add a splash of broth or water until you reach your desired consistency.
FAQs
Can I use other types of beans in this chili?
Absolutely! While the classic Three-Bean Sweet Potato Chili calls for black beans, kidney beans, and pinto beans, you can mix and match with chickpeas or cannellini beans for a different twist. The key is to keep the bean variety for texture and flavor.
Is this chili spicy?
The base recipe has a mild warmth thanks to chili powder and a little cayenne, but you can easily make it spicier by adding more cayenne or diced jalapeños. Prefer it milder? Simply reduce or omit the cayenne entirely and offer hot sauce at the table for heat lovers.
Can I make Three-Bean Sweet Potato Chili in a slow cooker?
Yes, you can! Sauté the onion and garlic as directed, then add all ingredients to your slow cooker. Cook on low for 6–7 hours or high for about 3–4 hours, until the sweet potatoes are tender and the chili is nice and thick.
How can I add protein for a heartier meal?
This chili already packs plenty of plant protein thanks to the three-bean blend. But if you’d like even more, add quinoa, crumbled tofu, or a sprinkle of your favorite vegan ground meat alternative for extra substance.
What makes this chili a good option for meal prep?
Three-Bean Sweet Potato Chili is ideal for meal prep because it stores and reheats wonderfully. The flavors deepen after a day or two, and portions pack well for lunches or busy weeknight dinners—it actually tastes even better when made ahead!
Final Thoughts
I hope this recipe inspires you to bring a little extra comfort and color to your table. There’s just something about a steaming bowl of homemade Three-Bean Sweet Potato Chili that brings people together and makes everyday moments feel special. Try it for your next cozy dinner or meal prep session and watch it become a staple in your kitchen too!
Print
Three-Bean Sweet Potato Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
A hearty and nutritious Three-Bean Sweet Potato Chili recipe that is vegan, gluten-free, and bursting with Tex-Mex flavors. This satisfying chili is loaded with black beans, kidney beans, pinto beans, sweet potatoes, and a blend of spices for a comforting meal.
Ingredients
For the Three-Bean Sweet Potato Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with juice
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Juice of 1 lime
- Chopped fresh cilantro for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the diced sweet potato and bell pepper, and cook for 5 minutes, stirring occasionally.
- Stir in the black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth. Add chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, or until the sweet potatoes are tender and the chili is thickened.
- Stir in lime juice, adjust seasoning if needed, and serve hot. Garnish with chopped cilantro if desired.
Notes
- This chili is perfect for meal prep and tastes even better the next day.
- You can add corn, quinoa, or chopped zucchini for extra texture and nutrients.
- Serve with cornbread, tortilla chips, or over rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 13 g
- Protein: 13 g
- Cholesterol: 0 mg
