If you’re craving a cozy, hearty meal that bursts with flavor and color, you’ve got to try this Three-Bean Sweet Potato Chili Recipe. It’s a vibrant, nutritious dish that balances the sweetness of tender sweet potatoes with the robust heartiness of three types of beans. Perfect for evenings when you want something comforting yet exciting, this chili delivers warmth in every spoonful and showcases how simple ingredients can create something truly special.
Ingredients You’ll Need
This Three-Bean Sweet Potato Chili Recipe uses straightforward, wholesome ingredients that each play a vital role in building flavor, texture, and richness. From the earthy sweetness of the sweet potatoes to the smoky spices and colorful beans, every element comes together beautifully without fuss.
- 1 tablespoon olive oil: The base for sautéing, bringing out the flavors of onion and garlic.
- 1 onion, finely chopped: Adds a savory sweetness that deepens the chili’s flavor.
- 3 cloves garlic, minced: Provides an aromatic punch that lifts the dish.
- 1 large sweet potato, peeled and diced: Brings natural sweetness and a velvety texture.
- 1 red bell pepper, diced: Adds color and a mild, fruity crunch.
- 1 teaspoon ground cumin: Offers warm earthiness essential to chili’s signature taste.
- 1 teaspoon smoked paprika: Infuses subtle smokiness without overpowering.
- 1 teaspoon chili powder: Provides classic chili heat and depth.
- 1/2 teaspoon ground cinnamon: A surprising twist that adds warmth and complexity.
- 1 (14 oz) can black beans, drained and rinsed: One of the star beans for protein and texture.
- 1 (14 oz) can kidney beans, drained and rinsed: Adds hearty substance and a robust bite.
- 1 (14 oz) can pinto beans, drained and rinsed: Completes the trio of beans with creamy softness.
- 1 (14 oz) can diced tomatoes: Brings acidity and brightness to the base.
- 1 1/2 cups vegetable broth: Builds the perfect simmering liquid to meld flavors.
- 1 tablespoon tomato paste: Concentrates tomato flavor for richness and depth.
- 1 teaspoon salt (or to taste): Essential seasoning that enhances every ingredient.
- 1/4 teaspoon black pepper: Adds just a touch of sharpness for balance.
- Juice of 1 lime: Finishes the chili with fresh acidity for brightness.
- Fresh cilantro for garnish: Offers herbal freshness that lifts the final dish.
- Optional: Cooked rice, tortilla chips, or avocado for serving: Adds textural contrast and extra satisfaction.
How to Make Three-Bean Sweet Potato Chili Recipe
Step 1: Sauté Onion and Garlic
Begin by heating olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing them gently for about 3 to 4 minutes. This softening step releases those gorgeous aromatic flavors that form the foundation of the chili.
Step 2: Add Sweet Potatoes and Red Bell Pepper
Toss in the diced sweet potato and red bell pepper next. Cook for roughly 5 minutes while stirring occasionally. This allows the vegetables to start softening and their natural flavors to mingle in the warm olive oil.
Step 3: Spice Things Up
In with the spices! Sprinkle in cumin, smoked paprika, chili powder, and cinnamon. Stir continuously for about a minute until the spices become fragrant, awakening your senses and hinting at the rich layers of flavor to come.
Step 4: Mix in Beans, Tomatoes, and Broth
Now it’s time for the beans — the heart and soul of the Three-Bean Sweet Potato Chili Recipe. Add the black beans, kidney beans, and pinto beans, along with diced tomatoes, vegetable broth, and tomato paste. Stir everything thoroughly so the ingredients meld together beautifully.
Step 5: Simmer Until Tender
Bring the pot to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 30 to 35 minutes, stirring every now and then. This simmering phase allows the sweet potatoes to become tender and the chili to thicken, concentrating all those vibrant flavors.
Step 6: Finish with Lime Juice and Seasoning
Just before serving, stir in the fresh lime juice for a burst of brightness, and adjust salt and pepper to your liking. This last touch really lifts the flavors and balances the chili perfectly.
Step 7: Serve and Enjoy
Dish out your warm Three-Bean Sweet Potato Chili Recipe, garnish with fresh cilantro, and prepare to indulge in this comforting, nutritious bowl of goodness.
How to Serve Three-Bean Sweet Potato Chili Recipe
Garnishes
Fresh cilantro is a classic finish that adds vibrant herbal notes and a pop of green, bringing freshness to every bite. You can also sprinkle shredded cheese or dollop sour cream if you enjoy a creamy contrast, or add sliced avocado for buttery richness.
Side Dishes
This chili pairs effortlessly with fluffy cooked rice to soak up all the flavorful juices, crunchy tortilla chips for contrasting textures, or even warm cornbread to add a touch of sweetness. Each side lets you customize your meal to suit your mood.
Creative Ways to Present
Try serving your Three-Bean Sweet Potato Chili Recipe in a hollowed-out roasted bell pepper or a crispy tortilla bowl for a fun twist. You could also layer it in a cozy casserole with cheese on top and bake until bubbly for a hearty, crowd-pleasing dish.
Make Ahead and Storage
Storing Leftovers
This chili keeps well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day — perfect for meal prep or easy lunches.
Freezing
You can freeze the chili for up to 3 months. Just cool it completely, transfer to freezer-safe containers, and thaw in the fridge overnight when you’re ready to enjoy. This makes it a wonderful make-ahead option for busy days.
Reheating
Reheat the chili gently on the stove over medium-low heat, stirring occasionally until warmed through. If it seems too thick, add a splash of water or broth to loosen it up. Microwave reheating works well too—just cover and heat in bursts, stirring in between.
FAQs
Can I use dried beans instead of canned for the Three-Bean Sweet Potato Chili Recipe?
Absolutely! Just remember to soak and cook the dried beans ahead of time until tender. This will add some extra time but can enhance texture and reduce sodium if that’s your preference.
Is this chili spicy?
The recipe balances warmth from chili powder and smoked paprika but isn’t overwhelmingly spicy. You can easily tweak the heat by adding more chili powder or a dash of hot sauce according to your taste.
Can I make this recipe vegan?
Yes! This Three-Bean Sweet Potato Chili Recipe is naturally vegan and packed with plant-based protein and fiber. Just be sure to choose vegan toppings, like avocado or vegan sour cream, if you go that route.
What can I substitute for sweet potatoes?
If you don’t have sweet potatoes, butternut squash or pumpkin work well as alternatives, offering similar sweetness and texture. Adjust cooking time as needed since they may soften at different rates.
How thick should the chili be?
The chili should be thick and hearty but still saucy enough to eat with a spoon comfortably. If it gets too thick during cooking, simply stir in a bit more vegetable broth or water to reach your desired consistency.
Final Thoughts
I can’t recommend this Three-Bean Sweet Potato Chili Recipe enough for your next chilly day at home. It’s effortless, nourishing, and packed with layers of flavor that will have you reaching for seconds — or thirds! Trust me, once you try it, you’ll have a new favorite recipe to keep in your weekly rotation.
Print
Three-Bean Sweet Potato Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Three-Bean Sweet Potato Chili is a comforting and nutritious vegetarian dish packed with fiber-rich beans, sweet potatoes, and warming spices. Perfect for a cozy meal, it combines a mix of black, kidney, and pinto beans simmered with sweet potatoes, bell peppers, and a blend of smoky and spicy seasonings. Garnished with fresh cilantro and optionally served with rice, tortilla chips, or avocado, this chili offers a delicious balance of flavors and textures that’s both satisfying and wholesome.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 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
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
Garnish and Serving Suggestions
- Fresh cilantro for garnish
- Optional: Cooked rice, tortilla chips, or avocado for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, and sauté for 3 to 4 minutes until they become soft and fragrant.
- Add Vegetables: Stir in the diced sweet potato and red bell pepper. Cook for about 5 minutes, stirring occasionally, to begin softening the vegetables.
- Toast Spices: Add the ground cumin, smoked paprika, chili powder, and ground cinnamon to the pot. Cook for 1 minute while stirring to release the fragrant aromas of the spices.
- Add Beans and Liquids: Incorporate the drained and rinsed black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste into the pot. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 to 35 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened to your desired consistency.
- Finish and Season: Stir in the fresh lime juice. Taste the chili and add additional salt and black pepper if needed to adjust the seasoning.
- 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
- Rinsing the canned beans helps reduce excess sodium and removes the canning liquid flavor.
- Adjust the chili powder and smoked paprika amounts if you prefer a milder or spicier chili.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce excess liquid.
- This chili stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Sweet potatoes can be substituted with butternut squash or regular potatoes if desired.
