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
Scale
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.
