This three-bean sweet potato chili is a heartwarming, nutritious meal packed with vibrant flavors and spices. It’s an easy-to-make dish, filled with protein from the beans, rich sweetness from the potatoes, and bold, warming spices to give your taste buds a delightful kick. Whether you're enjoying it on a cozy evening or meal prepping for the week, this chili offers a satisfying and hearty option for any occasion.
Why You’ll Love This Recipe
This chili is the perfect combination of comforting and nutritious, making it a great choice for vegetarians, vegans, and anyone looking to add more plant-based meals to their diet. The three varieties of beans—black, kidney, and pinto—are full of protein and fiber, while the sweet potato adds a natural sweetness and extra vitamins. Paired with the richness of spices like cumin, smoked paprika, and cinnamon, this chili is bursting with flavor that’s both satisfying and nourishing. It’s an easy one-pot meal that’s quick to prepare and perfect for any meal—whether lunch, dinner, or meal prep for the week.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- 1 (14 oz) can black beans, drained and rinsed
- 1 (14 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can pinto beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 ½ cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
- Optional: Cooked rice, tortilla chips, or avocado for serving
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
- Add the sweet potato and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Stir in the cumin, smoked paprika, chili powder, and cinnamon. Cook for 1 minute until the spices are fragrant.
- Add the black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the sweet potatoes are tender and the chili is thickened.
- Stir in the lime juice and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh cilantro. Optionally pair with cooked rice, tortilla chips, or sliced avocado.
Servings and Timing
- Servings: 4-6 servings
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Variations
- Spicy version: Add chopped jalapeños or a pinch of cayenne pepper to increase the heat and spice levels.
- Swap the sweet potato: You can replace the sweet potato with butternut squash for a different flavor profile.
- Add greens: Spinach or kale can be added in the last 5 minutes of cooking to increase the veggie content.
- Meat version: Although this recipe is vegan, you could add cooked ground turkey or beef for a non-vegan variation.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This chili can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
- Reheating: To reheat, simply warm it on the stovetop over medium heat or microwave in a bowl, adding a splash of water or broth if needed.
FAQs
1. Can I make this chili ahead of time?
Yes, this chili tastes even better the next day, so it’s perfect for meal prepping or making ahead.
2. Can I add meat to this recipe?
Absolutely! You can add cooked ground turkey or beef if you prefer a non-vegetarian version of this chili.
3. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
4. Can I use other types of beans?
Yes, feel free to experiment with other beans like white beans, black-eyed peas, or chickpeas if you prefer.
5. Can I make this chili spicier?
You can increase the heat by adding jalapeños, cayenne pepper, or even hot sauce to give the chili a spicier kick.
6. Can I serve this chili with toppings?
Definitely! This chili pairs perfectly with toppings like sliced avocado, shredded cheese, sour cream, or a handful of tortilla chips.
7. How long does this chili last in the fridge?
This chili will stay fresh in the refrigerator for up to 4 days.
8. Can I freeze this chili?
Yes, this chili can be frozen for up to 3 months. Make sure to let it cool completely before transferring to a freezer-safe container.
9. What can I serve with this chili?
This chili pairs well with cooked rice, tortilla chips, cornbread, or a simple salad.
10. Is this chili vegan-friendly?
Yes, this recipe is completely plant-based and vegan.
Conclusion
This three-bean sweet potato chili is a flavorful, healthy, and hearty meal that's perfect for any occasion. Packed with protein from the beans and a rich mix of spices, it’s a deliciously satisfying dish that everyone will love. Whether you're looking for a vegan option or simply want to try something new, this chili will quickly become a staple in your recipe rotation. Enjoy it as-is or pair with your favorite sides for an even more filling meal.
Three-Bean Sweet Potato Chili
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This three-bean sweet potato chili is a nourishing, hearty dish packed with protein-rich beans, naturally sweet potatoes, and a blend of bold spices. Perfect for vegetarians, vegans, and anyone seeking a plant-based meal, this chili offers both warmth and comfort. Full of flavor and easy to make, it’s an ideal choice for cozy dinners, meal prep, or a satisfying lunch.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- 1 (14 oz) can black beans, drained and rinsed
- 1 (14 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can pinto beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 ½ cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
- Optional: Cooked rice, tortilla chips, or avocado for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
- Add the sweet potato and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Stir in the cumin, smoked paprika, chili powder, and cinnamon. Cook for 1 minute until the spices are fragrant.
- Add the black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the sweet potatoes are tender and the chili is thickened.
- Stir in the lime juice and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh cilantro. Optionally pair with cooked rice, tortilla chips, or sliced avocado.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Meal prep tip: This chili tastes even better the next day, making it a great option for meal prepping.
- Spicy option: For a spicier version, add chopped jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
