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
Scale
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.
