If there’s a chili that brings cozy comfort and vibrant color to your table, it’s definitely this Three-Bean Sweet Potato Chili. Hearty beans, tender sweet potato, and a lively mix of spices all simmer together in a rich tomato broth, creating a dish that’s satisfying enough for a main course and friendly to every diet. Whether you’re a longtime chili lover or just want a healthy, one-pot meal that tastes even better the next day, this Three-Bean Sweet Potato Chili is about to become your new favorite.
Ingredients You’ll Need
The beauty of this recipe is how each simple ingredient shines, coming together to create bold flavor, comforting texture, and a rainbow of color. Here’s what you’ll need, plus a tip for every ingredient to make your Three-Bean Sweet Potato Chili even more delicious.
- Olive oil: A tablespoon is all you need to sauté your veggies and start building flavor from the very first step.
- Onion: Diced onion brings a savory depth and a touch of sweetness once it softens.
- Garlic: Minced garlic adds aromatic punch that makes your kitchen smell amazing.
- Sweet potato: Diced and peeled, sweet potato gives the chili a lovely sweetness and hearty, creamy texture.
- Red bell pepper: This adds crunch, color, and a subtle sweetness that balances the spices.
- Black beans: Drained and rinsed, these beans are earthy and firm, soaking up the chili spices beautifully.
- Kidney beans: Their robust flavor and creamy texture help make the chili extra filling.
- Pinto beans: Mild and tender, pinto beans round out the trio for a perfect bean medley.
- Diced tomatoes: Use canned for convenience and a saucy base that binds everything together.
- Tomato paste: A tablespoon pumps up the umami and deepens the tomato flavor.
- Vegetable broth: Two cups create a rich, savory backdrop for all your ingredients to mingle.
- Chili powder: The main spice, lending warmth and gentle heat to the chili.
- Ground cumin: Cumin adds an earthy, smoky note that’s classic in chili recipes.
- Smoked paprika: For a hint of smokiness that elevates every bite.
- Ground cinnamon (optional): Just a pinch adds surprising depth and a subtle sweetness.
- Salt and black pepper: Essential for bringing all the flavors into perfect balance.
- Lime juice: A squeeze at the end brightens everything and makes the flavors pop.
- Chopped fresh cilantro: Sprinkle on top for a fresh, herbal finish and an extra burst of color.
How to Make Three-Bean Sweet Potato Chili
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Once the oil shimmers, toss in the diced onion and let it cook for about 3 to 4 minutes, just until it turns soft and translucent. This step is all about building a flavorful foundation, so don’t rush it! The onion will gently sweat, releasing sweetness that will echo throughout your Three-Bean Sweet Potato Chili.
Step 2: Add the Veggies
Next, stir in the minced garlic, diced sweet potato, and red bell pepper. Let them cook together for 5 to 6 minutes, stirring every so often. You’ll notice the sweet potato softening and the red pepper becoming brighter—this is when the kitchen really starts to smell irresistible. These vegetables form the hearty backbone of your chili, soaking up flavor as they cook.
Step 3: Stir in the Beans and Tomatoes
Time for the stars of the show! Add the black beans, kidney beans, and pinto beans, followed by the diced tomatoes and tomato paste. This is where the Three-Bean Sweet Potato Chili really takes shape. Stir everything together so the beans are well coated and the tomatoes are evenly dispersed. The tomato paste will help thicken the chili base as it simmers.
Step 4: Add Broth and Spices
Pour in the vegetable broth, then sprinkle in the chili powder, cumin, smoked paprika, and cinnamon if you’re using it. Give the pot a good stir to make sure all the spices dissolve and mingle with the broth and veggies. This spice blend is what makes your chili sing, filling each bite with warmth and a hint of smokiness.
Step 5: Simmer Until Tender
Bring the chili to a boil, then reduce the heat to low. Cover your pot and let it simmer for 25 to 30 minutes, or until the sweet potatoes are fork-tender and the chili has thickened. If you like a thicker chili, mash a few sweet potato pieces against the side of the pot as it cooks. This step is when all the flavors meld together and your Three-Bean Sweet Potato Chili reaches its peak.
Step 6: Finish and Serve
Season your chili with salt and black pepper to taste, then stir in the lime juice just before serving. That burst of citrus at the end brightens everything up and wakes up the spices. Ladle the chili into bowls and top with plenty of fresh cilantro for a final flourish.
How to Serve Three-Bean Sweet Potato Chili
Garnishes
There’s nothing like a handful of chopped fresh cilantro to add a burst of color and flavor to your Three-Bean Sweet Potato Chili. If you want to get fancy, try adding sliced jalapeños, a dollop of vegan sour cream, or a sprinkle of sliced green onions. Squeeze a little extra lime juice on top for even more brightness.
Side Dishes
This chili is hearty enough to be a meal on its own, but it also pairs beautifully with warm cornbread, crispy tortilla chips, or a simple green salad. You could serve it over rice or quinoa for extra staying power, or spoon it alongside roasted veggies for a colorful plate.
Creative Ways to Present
If you’re serving a crowd or want to make dinner feel special, try ladling your Three-Bean Sweet Potato Chili into mini bread bowls or topping baked sweet potatoes with a generous scoop of chili. For parties, set up a chili bar with lots of toppings and let everyone build their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover chili to airtight containers once it cools to room temperature. It will keep well in the refrigerator for up to 4 days. The flavors actually deepen and meld even more overnight, making the next day’s lunch a real treat.
Freezing
Three-Bean Sweet Potato Chili freezes beautifully. Portion it into freezer-safe containers or sturdy zip-top bags, leaving a little space for expansion. It’ll keep for up to 3 months. Simply thaw it overnight in the fridge before reheating for a speedy, satisfying meal anytime.
Reheating
To reheat, simply warm the chili on the stovetop over medium-low heat, stirring occasionally until it’s hot throughout. If you’re short on time, the microwave works as well—just cover your bowl and heat in 1-minute bursts, stirring in between, until piping hot. Add a splash of broth or water if it’s thickened up too much.
FAQs
Is this chili spicy?
As written, the Three-Bean Sweet Potato Chili is mild and family-friendly, but you can easily spice it up by adding a diced jalapeño, a pinch of cayenne, or even hot sauce to taste. Feel free to adjust the heat to your liking!
Can I use different beans?
Absolutely! The combination of black, kidney, and pinto beans makes for a nice variety of flavor and texture, but you can swap in cannellini, navy, or even chickpeas if that’s what you have on hand. It’s a very forgiving recipe.
How can I make the chili thicker?
If you prefer a thicker chili, mash a few sweet potato cubes against the side of the pot while it’s simmering, or let the chili cook uncovered for the last 10 minutes to reduce the liquid. Both methods work wonderfully.
Is this recipe gluten-free and vegan?
Yes, the Three-Bean Sweet Potato Chili is naturally vegan and gluten-free, as long as you use certified gluten-free broth and double-check your canned goods. It’s a great option for just about any dietary need.
Can I make this chili in advance?
Definitely! In fact, the flavors get richer after a day in the fridge, making it an ideal make-ahead dish for busy weeknights or meal prep. Just reheat and enjoy whenever you’re ready to eat.
Final Thoughts
I can’t wait for you to try this Three-Bean Sweet Potato Chili—it’s one of those dishes that brings people together and tastes even better with each bowl. Whether you’re cooking for a crowd or just yourself, this recipe is sure to be a new staple. Enjoy every cozy, colorful bite!
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Three-Bean Sweet Potato Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty and flavorful Three-Bean Sweet Potato Chili is a nutritious, vegan, and gluten-free meal packed with beans, sweet potatoes, and warming spices. Perfect for a cozy dinner, it combines black beans, kidney beans, and pinto beans with tender sweet potatoes simmered in a rich tomato base. Garnished with fresh cilantro and brightened with lime juice, this chili offers a satisfying blend of textures and tastes that everyone will love.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
Beans and Tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 tablespoon tomato paste
Liquids and Spices
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon (optional)
- Salt and black pepper, to taste
Finishing Touches
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally to avoid browning.
- Add vegetables: Stir in the minced garlic, diced sweet potato, and red bell pepper. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
- Combine beans and liquids: Add the black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth to the pot. Stir well to combine all ingredients.
- Add spices and simmer: Stir in chili powder, ground cumin, smoked paprika, and ground cinnamon if using. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
- Season and finish: Season with salt and black pepper to taste. Stir in the lime juice just before serving for a bright, fresh flavor.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro. Serve hot and enjoy!
Notes
- For a spicier chili, add a diced jalapeño or a pinch of cayenne pepper along with the other spices.
- If you prefer a thicker chili, mash a few sweet potato pieces against the side of the pot during simmering.
- This chili freezes well in airtight containers and its flavors deepen after resting overnight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310
- Sugar: 7g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
