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
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 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.
