If you’re craving something hearty, colorful, and packed with flavor, the Three-Bean Sweet Potato Chili Recipe is an absolute game changer. This delightful blend unites the natural sweetness of tender sweet potatoes with the richness of three different beans, creating a comforting bowl that’s as nourishing as it is delicious. It’s a vibrant, wholesome meal that feels like a warm hug on a chilly day, and it’s shockingly simple to make. Whether you’re meal prepping for the week or looking to wow friends at your next dinner, this chili hits all the right notes with its depth of flavor, satisfying texture, and nutritious punch.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a unique role in building the layers of flavor and texture that make this chili so memorable. From the creamy beans to the sweet potato and smoky spices, everything comes together beautifully.
- Olive oil: The perfect base to sauté aromatics and add richness without overpowering the dish.
- Onion: Adds natural sweetness and a savory foundation when softened.
- Garlic: Infuses warmth and depth with just a few flavorful cloves.
- Sweet potato: Provides subtle sweetness and a creamy texture that balances the spices.
- Red bell pepper: Offers vibrant color and a touch of mild sweetness.
- Black beans: One of the three beans that adds earthy flavor and protein.
- Kidney beans: Brings a hearty bite and beautiful ruby-red color.
- Pinto beans: Adds creaminess and helps thicken the chili naturally.
- Diced tomatoes with juice: A tangy, juicy element that brightens the chili.
- Tomato paste: Concentrates tomato flavor and adds body.
- Vegetable broth: Keeps everything moist and infuses subtle savory notes.
- Chili powder: The heart of the spice mix, providing warmth and complexity.
- Ground cumin: Adds an earthy, slightly smoky undertone.
- Smoked paprika: Enhances the chili with a delicious smokiness.
- Cayenne pepper (optional): Gives a spicy kick for those who love a bit of heat.
- Salt and black pepper: Essential seasonings to tie all the flavors together.
- Lime juice: Brightens the whole dish with a fresh, zesty lift.
- Fresh cilantro: A fresh herb garnish that adds a pop of color and herbaceous flavor.
How to Make Three-Bean Sweet Potato Chili Recipe
Step 1: Sauté Aromatics and Vegetables
Start by warming the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onions and sauté for about 3 to 4 minutes until they become soft and fragrant. Next, add the minced garlic and stir for an additional 30 seconds to release its aroma. Then, introduce your diced sweet potato and red bell pepper, cooking the mixture for approximately 5 minutes while stirring occasionally to ensure even cooking without browning.
Step 2: Add Beans, Tomatoes, and Spices
Once your vegetables have softened, mix in the black beans, kidney beans, and pinto beans, giving everything a good stir. Pour in the diced tomatoes along with their juice, followed by the tomato paste and vegetable broth to combine all the elements. Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper if you’re opting for a bit of heat. Season with salt and black pepper to taste. Give the pot one final stir to blend all those fantastic flavors.
Step 3: Simmer Until Perfectly Tender
Bring your chili mixture up to a boil, then immediately reduce the heat to low. Let it simmer uncovered for 25 to 30 minutes, stirring occasionally to prevent sticking. This slow simmer is where the magic happens: the sweet potatoes cook through and soften, the chili thickens naturally, and all the delicious spices meld into a harmonious bowl of comfort.
Step 4: Finish with Lime and Cilantro
Once the sweet potatoes are tender and the chili has thickened to your liking, remove the pot from heat. Stir in the fresh lime juice to uplift the flavors with a bright, zesty punch. Adjust any seasonings if needed. Serve the chili hot, and if you like, sprinkle chopped fresh cilantro on top for a delightful herbaceous note and a colorful finish.
How to Serve Three-Bean Sweet Potato Chili Recipe
Garnishes
The right garnish can truly elevate your chili experience. A handful of chopped fresh cilantro adds vibrant color and a refreshing taste that cuts through the hearty richness. If you want to add some creaminess, a dollop of vegan sour cream or avocado slices pairs beautifully. Don’t forget a sprinkle of shredded cheese or jalapeño slices for extra layers of flavor and texture.
Side Dishes
This chili is versatile enough to shine alongside numerous sides. Classic cornbread is always a crowd-pleaser, offering a slightly sweet, crumbly contrast. Crunchy tortilla chips make for delightful scoops, perfect for dipping into the thick chili. Alternatively, serving it over fluffy rice or with a side of quinoa will soak up those rich flavors and provide a satisfying meal.
Creative Ways to Present
Want to mix things up? Try serving this Three-Bean Sweet Potato Chili Recipe in a hollowed-out baked sweet potato for a fun presentation that doubles the sweet potato goodness. Or use it as a filling for stuffed bell peppers or baked potatoes. It’s also fantastic spooned over nachos or crispy baked tortilla bowls for a festive twist that will impress your guests.
Make Ahead and Storage
Storing Leftovers
This chili is a perfect candidate for leftovers. Store any uneaten portion in an airtight container in the fridge for up to 4 days. Its flavors actually deepen over time, making next-day servings even more delicious. Just give it a gentle stir before reheating to bring everything back together.
Freezing
If you want to keep this chili handy for a quick meal down the road, it freezes beautifully. Cool the chili completely, then transfer it to freezer-safe containers or bags. It will maintain its amazing flavor for up to 3 months. Thaw in the refrigerator overnight before warming up.
Reheating
Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of vegetable broth or water to loosen it up. Microwave reheating works well too; just cover and stir halfway through for even warming.
FAQs
Can I use canned beans, or should I cook them from scratch?
Canned beans work wonderfully in this Three-Bean Sweet Potato Chili Recipe and save you a lot of time. Just be sure to drain and rinse them well to remove excess sodium and any canning liquids.
Is this chili spicy, and can I adjust the heat?
The chili has a balanced warmth from the chili powder and smoked paprika. The cayenne pepper is optional, so you can skip it or reduce the amount to keep the heat mild. Feel free to add more spices to suit your palate!
Can I substitute the sweet potato with another vegetable?
Absolutely! Butternut squash or pumpkin can be excellent alternatives with a similarly sweet and creamy texture. Just adjust the cooking time as needed to ensure the veggies become tender.
Is this recipe gluten-free and vegan?
Yes, it’s naturally vegan and gluten-free when using vegetable broth and avoiding any optional dairy garnishes. It’s a great option for many dietary needs without sacrificing flavor.
How can I make this chili more filling?
Adding cooked quinoa, corn kernels, or diced zucchini boosts texture and nutrition, making the chili even heartier. Serving it with a side of cornbread or over rice also helps round out the meal.
Final Thoughts
This Three-Bean Sweet Potato Chili Recipe is one of those treasures that feels both indulgent and nourishing at the same time. Its lively flavors, comforting textures, and beautiful colors make it a standout dish that’s as satisfying on a busy weeknight as it is on a cozy weekend. I can’t recommend giving this recipe a try enough—you might just find your new favorite chili that everyone at the table asks for again and again.
Print
Three-Bean Sweet Potato Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Vegan
Description
A hearty and nutritious Three-Bean Sweet Potato Chili that’s packed with protein and fiber. This vegan and gluten-free chili combines tender sweet potatoes with black, kidney, and pinto beans simmered in a flavorful tomato and spice base. Perfect for meal prep or a comforting weeknight dinner, it’s easy to make on the stovetop and can be enjoyed with cornbread, tortilla chips, or over rice.
Ingredients
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Liquids & Sauces
- 1 can (15 oz) diced tomatoes with juice
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- Juice of 1 lime
- 1 tablespoon olive oil
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Vegetables: Stir in the diced sweet potato and red bell pepper. Cook for about 5 minutes, stirring occasionally to allow the vegetables to soften slightly.
- Combine Beans and Liquids: Add the black beans, kidney beans, and pinto beans to the pot along with the diced tomatoes (with juice), tomato paste, and vegetable broth. Stir well to combine all ingredients.
- Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir thoroughly to incorporate the spices evenly throughout the chili.
- Simmer: Bring the chili mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened to your liking.
- Finish and Serve: Stir in the juice of one lime for brightness. Taste and adjust seasoning if necessary. Serve the chili hot, garnished with chopped fresh cilantro if desired.
Notes
- This chili is excellent for meal prep and its flavors deepen when refrigerated and reheated the next day.
- For extra texture and nutrients, consider adding corn, cooked quinoa, or chopped zucchini during cooking.
- Serve with cornbread, tortilla chips, or over steamed rice for a complete meal.
- Adjust the cayenne pepper to control heat level according to your preference.
