If you’re looking for a hearty, comforting dish that brings together vibrant flavors and wholesome ingredients, look no further than this Three-Bean Sweet Potato Chili Recipe. It’s a colorful celebration of tender sweet potatoes, three kinds of beans, and a symphony of spices that make every spoonful a warm hug on a chilly day. Whether you’re cooking for family or friends, this chili delivers on taste, texture, and nourishing goodness all in one pot.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple, fresh, and pantry-friendly ingredients is the secret to making this chili so accessible and satisfying. Each addition, from the creamy sweet potatoes to the hearty beans and aromatic spices, plays its part in building layers of flavor and a perfect hearty texture.
- Olive oil: This is your base for sautéing and adds a subtle fruity richness.
- Onion: Finely chopped to bring a natural sweetness and depth.
- Garlic: Minced for its pungent aroma and health benefits.
- Sweet potato: Peeled and diced to offer a lovely sweetness and creamy texture.
- Red bell pepper: Adds a pop of color and gentle crunch.
- Ground cumin: Offers a warm, earthy note.
- Smoked paprika: Contributes a subtle smoky flavor to enhance depth.
- Chili powder: Brings the mild heat and classic chili flavor.
- Ground cinnamon: A surprising hint of warmth that balances the spices beautifully.
- Black beans: Provide protein and a creamy bite, drained and rinsed.
- Kidney beans: Add robustness and hearty texture, drained and rinsed.
- Pinto beans: For an extra layer of creaminess and earthiness, drained and rinsed.
- Diced tomatoes: Give juiciness and a tangy base.
- Vegetable broth: Ensures the chili doesn’t dry out and adds subtle savory notes.
- Tomato paste: Thickens the chili and intensifies the tomato flavor.
- Salt: To enhance all the fantastic flavors.
- Black pepper: Adds a gentle kick and sharpness.
- Lime juice: Freshly squeezed to brighten and balance the dish.
- Fresh cilantro: For garnish and a vibrant herbal finish.
How to Make Three-Bean Sweet Potato Chili Recipe
Step 1: Sauté the aromatics
Start by warming the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, and sauté for about 3 to 4 minutes until they soften and release their enticing aromas. This set-the-stage step builds a flavorful foundation essential to the chili’s success.
Step 2: Add sweet potato and bell pepper
Next, toss in the diced sweet potato and red bell pepper. Cook for roughly 5 minutes, stirring now and then so the vegetables begin to soften and mingle their sweet and vibrant flavors, which is key to the texture contrast later on.
Step 3: Stir in the spices
Sprinkle in the ground cumin, smoked paprika, chili powder, and ground cinnamon. Stir everything for about 1 minute until the spices bloom and their fragrant notes fill the kitchen. This melding moment is what gives the chili its deeply comforting and complex flavor profile.
Step 4: Add beans, tomatoes, and liquids
Now, incorporate the trio of beans — black, kidney, and pinto — along with the diced tomatoes, vegetable broth, and tomato paste. Stir well to combine all these vibrant ingredients evenly, ensuring every bite will be bursting with a balanced blend of tastes and textures.
Step 5: Simmer until tender and thickened
Bring the whole mixture to a boil, then reduce the heat to low and cover the pot. Let it gently simmer for 30 to 35 minutes, stirring occasionally, until the sweet potatoes are tender and the chili thickens to perfect consistency. This patient simmer infuses every element with cozy, homey goodness.
Step 6: Finish with lime juice and seasoning
Right before serving, stir in the freshly squeezed lime juice. Taste the chili and adjust salt and pepper if needed. That splash of lime juice makes the flavors pop and adds a fresh brightness that ties everything together beautifully.
Step 7: Garnish and serve
Serve the chili hot, sprinkled with fresh cilantro. This final touch not only adds a delightful fragrance but also a splash of color that makes the dish irresistible.
How to Serve Three-Bean Sweet Potato Chili Recipe
Garnishes
Fresh cilantro is a classic finishing touch, but why stop there? Add creamy avocado slices, a dollop of sour cream or vegan yogurt, or some shredded cheese if you like. These additions add richness and balance the chili’s vibrant spices effortlessly.
Side Dishes
This chili pairs beautifully with simple sides that soak up all the flavors. Try serving it over fluffy cooked rice, with crunchy tortilla chips for dipping, or even a warm cornbread on the side to make your meal a full, satisfying feast.
Creative Ways to Present
For a fun twist, turn this chili into a loaded baked potato topping or spoon it over a baked sweet potato for an extra dose of sweetness. You can also use it as a filling for hearty wraps or pair with pita bread for a casual yet delicious meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover Three-Bean Sweet Potato Chili Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. This makes it a fantastic option for meal prep or a quick dinner on busy days — just reheat and enjoy.
Freezing
If you want to keep it longer, this chili freezes incredibly well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your chili gently on the stove over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions, just make sure to stir halfway through heating for even warmth. Adding a splash of water or broth during reheating helps retain moisture.
FAQs
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes are ideal for texture and flavor, but if you only have canned, you can use them—just reduce the cooking time since canned sweet potatoes are already softened.
Is this chili vegan and gluten-free?
Yes! This Three-Bean Sweet Potato Chili Recipe is naturally vegan and gluten-free, making it perfect for a variety of dietary needs without any modifications.
Can I make this chili spicier?
Absolutely! You can add diced jalapeños, a pinch of cayenne pepper, or extra chili powder to dial up the heat according to your spice preference.
What can I substitute for the vegetable broth?
If you don’t have vegetable broth, water works, though the flavor won’t be as rich. Alternatively, you can use mushroom broth or homemade broth to maintain savory depth.
How do I prevent the chili from becoming too watery?
Simmering uncovered for the last 10 minutes helps thicken the chili. Also, ensuring you use tomato paste adds body. If it’s still too thin, a small cornstarch slurry can be stirred in to thicken it up.
Final Thoughts
This Three-Bean Sweet Potato Chili Recipe is a true crowd-pleaser that combines comfort, nutrition, and vibrant flavors in one pot. It’s perfect for cozy nights, casual gatherings, or whenever you want warm, hearty food that feels like a big, flavorful hug. Give it a try — your kitchen and taste buds will thank you!
Print
Three-Bean Sweet Potato Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious Three-Bean Sweet Potato Chili featuring a rich blend of spices, tender sweet potatoes, and a trio of beans simmered to perfection. This vegetarian chili is perfect for a comforting meal, packed with fiber and flavor, and easily customizable with toppings like avocado or tortilla chips.
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 Liquids
- 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 1/2 cups vegetable broth
- 1 tablespoon tomato paste
Seasonings and Garnish
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
Optional for Serving
- Cooked rice
- Tortilla chips
- Avocado slices
Instructions
- Heat oil and 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 softened and fragrant.
- Cook vegetables: Add the peeled and diced sweet potato along with the diced red bell pepper. Cook for 5 minutes, stirring occasionally to ensure even cooking.
- Add spices: Stir in ground cumin, smoked paprika, chili powder, and ground cinnamon. Cook for 1 minute until the spices release their aromas and coat the vegetables.
- Add beans, tomatoes, and broth: Pour in the drained and rinsed black beans, kidney beans, pinto beans, the canned diced tomatoes, vegetable broth, and tomato paste. Stir thoroughly to combine all ingredients.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 30-35 minutes. Stir occasionally until the sweet potatoes are tender and the chili has thickened nicely.
- Finish and season: Stir in the fresh lime juice and taste the chili. Adjust seasoning with additional salt and black pepper as desired.
- Serve: Ladle the chili into bowls, garnish with fresh cilantro, and serve hot. Optionally, serve with cooked rice, tortilla chips, or avocado slices for added texture and flavor.
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños along with the other spices.
- Use dried beans soaked and cooked in advance for a lower sodium option instead of canned beans.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze well for up to 3 months.
- This chili is naturally gluten free and vegetarian; ensuring it fits many dietary needs.
- Adjust the thickness by adding more vegetable broth if desired.
- For extra richness, stir in a dollop of sour cream or a sprinkle of cheese if not vegan.
