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
Scale
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
