If you are craving a comforting, hearty meal that’s bursting with flavor and packed full of nutrition, the Three-Bean Sweet Potato Chili Recipe is your new best friend. This chili is a vibrant celebration of sweet potatoes and three kinds of beans, seasoned with warm spices that create a rich, smoky depth. Ideal for cozy dinners or meal prep, this recipe brings together simple, wholesome ingredients to create a dish that’s both satisfying and nourishing. Whether you’re a seasoned chili lover or dipping your toes into vegetarian recipes, this chili is a guaranteed crowd-pleaser that will soon become a staple in your kitchen.
Ingredients You’ll Need
The magic of the Three-Bean Sweet Potato Chili Recipe lies in its ingredient simplicity and the beautiful harmony they create. Each element enhances the chili’s taste, texture, and color, making the cooking process delightfully straightforward yet incredibly rewarding.
- Olive oil: A tablespoon to sauté your aromatics and build a flavorful base.
- Onion: Finely chopped to add sweetness and depth when cooked down.
- Garlic: Three minced cloves bring a fragrant pungency that grounds the dish.
- Large sweet potato: Peeled and diced, offering a natural sweetness and creamy texture.
- Red bell pepper: Diced for a colorful burst and subtle crunch.
- Ground cumin: A teaspoon that imparts an earthy warmth.
- Smoked paprika: Adds smoky undertones that make the chili irresistible.
- Chili powder: For a mild tangy heat that rounds out the spices beautifully.
- Ground cinnamon: Just half a teaspoon gives a subtle layer of cozy warmth.
- Black beans: One 14-ounce can, drained and rinsed to contribute hearty protein.
- Kidney beans: Another 14-ounce can, adding creaminess and texture.
- Pinto beans: The third 14-ounce can brings an earthy flavor that ties the beans together.
- Diced tomatoes: One 14-ounce can to lend brightness and acidity.
- Vegetable broth: One and a half cups to help everything meld and soften.
- Tomato paste: A tablespoon for concentrated tomato richness and depth.
- Salt: A teaspoon, or to taste, to bring out all the flavors.
- Black pepper: A quarter teaspoon for a subtle kick.
- Lime juice: Juice of one lime to add a fresh, zesty finish.
- Fresh cilantro: For garnish, giving the chili a burst of herbal brightness.
- Optional sides: Cooked rice, tortilla chips, or avocado, perfect for pairing.
How to Make Three-Bean Sweet Potato Chili Recipe
Step 1: Sauté the aromatics
Begin by heating olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking them for about 3 to 4 minutes until they soften and release their wonderful aroma. This step creates the essential flavorful foundation every great chili needs.
Step 2: Add the sweet potato and red bell pepper
Next, toss in the diced sweet potato and red bell pepper. Sauté for 5 minutes, stirring occasionally to ensure the vegetables start to tenderize while developing their natural sweetness. This step is key to giving the chili a lovely texture and vibrant color.
Step 3: Infuse with spices
Sprinkle in the ground cumin, smoked paprika, chili powder, and ground cinnamon, and stir for about 1 minute until you can smell the spices blooming in the pot. This step brings that signature warm and smoky flavor to your Three-Bean Sweet Potato Chili Recipe.
Step 4: Combine beans, tomatoes, and broth
Add the drained and rinsed black beans, kidney beans, and pinto beans along with the can of diced tomatoes, vegetable broth, and tomato paste. Stir everything together until it’s well combined. This mixture will soon transform into a thick, hearty chili packed with layers of flavor.
Step 5: Simmer patiently
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes, stirring occasionally. This slow cooking allows the sweet potatoes to soften fully and the chili to thicken, harmonizing all the ingredients into one delicious stew.
Step 6: Brighten and season
Once the chili is thick and the sweet potatoes are tender, stir in the fresh lime juice. Taste and adjust the salt and pepper as needed. The lime juice adds a refreshing brightness that perfectly balances the rich flavors you’ve developed so far.
Step 7: Serve and enjoy
Ladle the chili into bowls and garnish with fresh cilantro. If you like, serve alongside cooked rice, tortilla chips, or sliced avocado for a meal that’s both comforting and nourishing.
How to Serve Three-Bean Sweet Potato Chili Recipe
Garnishes
Fresh cilantro is the classic finishing touch, adding a pop of color and a fresh herbal note that lifts the dish. You might also consider a dollop of sour cream or Greek yogurt to add creaminess, or sprinkle some shredded cheese for a richer experience. A squeeze of extra lime juice right at the end can brighten every bite even further.
Side Dishes
This chili pairs beautifully with simple sides like fluffy cooked rice, which soaks up the sauce, crunchy tortilla chips that provide a satisfying texture contrast, or creamy avocado slices that mellow out the spices. You can also serve it with warm cornbread or a fresh green salad to round out your meal.
Creative Ways to Present
For a fun twist, transform the Three-Bean Sweet Potato Chili Recipe into stuffed baked potatoes by spooning the chili into halved, baked sweet or white potatoes topped with your favorite garnishes. Another idea is layering it in a casserole dish with tortilla chips and cheese for a chili bake. It’s also fantastic as a hearty topping for nachos or as a filling to wrap up in warm tortillas for chili burritos.
Make Ahead and Storage
Storing Leftovers
This chili stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and intensify overnight, making it perfect for an easy lunch or dinner the next day.
Freezing
Want to keep it longer? Place cooled chili in a freezer-safe container or heavy-duty zip-top bags, then freeze for up to 3 months. Thaw overnight in the fridge before reheating, and you’ll have wholesome comfort food ready anytime you need it.
Reheating
Reheat your Three-Bean Sweet Potato Chili Recipe gently over medium heat on the stove, stirring occasionally until warmed through. You can also microwave individual servings, stirring halfway to ensure even heating. Add a splash of broth or water if it seems too thick after refrigeration.
FAQs
Can I use dried beans instead of canned for this recipe?
Absolutely! If you prefer dried beans, soak them overnight and cook them until tender before adding them to the chili. Keep in mind this will add more preparation time, but the flavor and texture can be even better.
Is this chili spicy?
This Three-Bean Sweet Potato Chili Recipe has a mild to moderate heat level thanks to the chili powder. You can always adjust the spice by adding more chili powder or some chopped fresh jalapeños if you want a kick.
Can I make this recipe in a slow cooker?
Yes! After sautéing the onions, garlic, sweet potato, and bell pepper, add everything to your slow cooker and cook on low for 6 to 8 hours. The low and slow method enhances the flavors and tenderizes the sweet potatoes perfectly.
Is it suitable for a vegan diet?
Definitely! This chili is naturally vegan and packed with plant-based protein from the beans and hearty vegetables, making it a wholesome and satisfying option for everyone.
How thick should the chili be when it’s done?
The chili should be thick enough to hold its shape in a bowl but still saucy. If it looks too watery after cooking, simply simmer uncovered for a few more minutes to reduce the liquid until it reaches your desired consistency.
Final Thoughts
This Three-Bean Sweet Potato Chili Recipe is such a joy to make and even more delightful to eat. It’s cozy, nourishing, and full of flavor—proof that simple, wholesome ingredients are often the most satisfying. I can’t wait for you to try it and make it a favorite in your home just like I have.
Print
Three-Bean Sweet Potato Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Three-Bean Sweet Potato Chili is a flavorful and nutritious vegetarian dish that combines tender sweet potatoes with three types of beans, aromatic spices, and a rich tomato base. Perfect for a comforting meal, this chili is packed with protein and fiber, making it both delicious and filling.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
Beans and Tomatoes
- 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
Liquids and Condiments
- 1 1/2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
Garnish and Optional Sides
- Fresh cilantro for garnish
- Optional: Cooked rice, tortilla chips, or avocado for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3-4 minutes until they become soft and fragrant.
- Add Vegetables: Add the peeled and diced sweet potato along with the diced red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
- Incorporate Spices: Stir in ground cumin, smoked paprika, chili powder, and ground cinnamon. Cook for 1 minute until the spices release their aroma, enhancing the chili’s flavor.
- Add Beans and Liquids: Pour in the drained and rinsed black beans, kidney beans, and pinto beans, followed by the diced tomatoes, vegetable broth, and tomato paste. Stir well to combine all ingredients uniformly.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer gently for 30-35 minutes, stirring occasionally. This allows the sweet potatoes to soften and the chili to thicken.
- Finish Flavoring: Stir in the fresh lime juice. Taste the chili and adjust the seasoning with additional salt and black pepper if desired to suit your palate.
- Serve: Ladle the chili into bowls, garnish with fresh cilantro, and serve hot. Optionally, accompany with cooked rice, tortilla chips, or sliced avocado for added texture and flavor.
Notes
- For extra heat, consider adding a chopped jalapeño or a pinch of cayenne pepper with the spices.
- This chili can be made ahead and often tastes better the next day as flavors meld.
- Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use low-sodium vegetable broth to control salt levels if desired.
- Serves well as a vegetarian main or a hearty side dish.
