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
Scale
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.
