Three-Bean Sweet Potato Chili Recipe
There’s something incredibly comforting about sitting down to a bowl of Three-Bean Sweet Potato Chili. Overflowing with color, hearty beans, and just the right amount of heat, this chili is my go-to cozy meal whether I’m feeding a crowd or meal-prepping for the week. Every bite offers a symphony of flavors: sweet, smoky, and tangy, plus a pop of freshness from the cilantro garnish. Not only is this recipe deeply nourishing and satisfying, it’s also vegan, gluten-free, and perfect for making ahead—making it the kind of dish that checks all the right boxes for busy home cooks craving wholesome, soul-warming food.
Ingredients You’ll Need
You’ll be amazed how an array of simple, wholesome ingredients turns into a chili that’s as vibrant in flavor as it is in color. Each element brings something delightful to the pot, working together to create the signature taste and hearty texture Three-Bean Sweet Potato Chili is known for.
- Olive oil: Adds richness and helps soften the onions to start off a flavorful base.
- Onion: Its sweetness builds the foundation for the chili’s savory depth.
- Garlic: For a robust aromatic punch—don’t skimp!
- Sweet potato: Brings natural sweetness and a lovely creamy texture once simmered.
- Black beans: Earthy flavor and plenty of plant-based protein.
- Kidney beans: Their hearty bite makes every spoonful satisfying.
- Pinto beans: Creamy and mild, these round out the bean medley perfectly.
- Diced tomatoes: Add juicy brightness and body to the chili base.
- Tomato sauce: Binds everything together into a rich, luscious stew.
- Vegetable broth: Keeps things simmering with savory depth—choose low-sodium if you like more control.
- Chili powder: Classic warmth and a gentle kick without overpowering the veggies.
- Ground cumin: Adds earthy, smoky complexity—essential for that chili flavor.
- Smoked paprika: Gives a subtle smokiness that’s absolutely magical with sweet potatoes.
- Salt: Pulls all the flavors together harmoniously.
- Black pepper: Adds a little background heat and sharpness.
- Cayenne pepper (optional): For those who like their chili with a spicy finish.
- Lime juice: Squeezed in at the end for a hit of tang and freshness that brightens the whole pot.
- Chopped cilantro (optional): The perfect garnish to add color and herby notes.
How to Make Three-Bean Sweet Potato Chili
Step 1: Sauté the Aromatics
Start your Three-Bean Sweet Potato Chili by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onions and let them sizzle away for about 4 to 5 minutes, just until they’re soft and translucent. When you add the minced garlic, make sure to stir for about 30 seconds—enough to unleash its fragrance but not so much that it browns. This step builds the deep flavor that takes the chili from good to great.
Step 2: Add the Sweet Potato
Tip in the sweet potato cubes and give them a good stir to coat them with the aromatic oil and onion mixture. Let them cook for around 5 minutes, stirring occasionally. This helps the sweet potatoes start to soften and soak up all those lovely flavors—plus it makes your kitchen smell amazing!
Step 3: Combine the Beans and Tomatoes
Now comes the fun part—dump in the black beans, kidney beans, pinto beans, diced tomatoes, and tomato sauce. They’ll add hearty bulk, bright acidity, and create that crave-worthy chili texture. Pour in the vegetable broth to keep things saucy and bring the whole mixture together.
Step 4: Add the Spices
It’s time to build that signature chili flavor. Stir in the chili powder, cumin, smoked paprika, salt, black pepper, and a pinch of cayenne if you want a gentle heat. These spices infuse the Three-Bean Sweet Potato Chili with warmth, depth, and a hint of smoky heat. Make sure to stir everything well so the flavors are evenly distributed.
Step 5: Simmer and Thicken
Bring your chili to a boil, then turn the heat down low and cover the pot. Let it simmer for 25 to 30 minutes, giving it a stir every once in a while, until the sweet potatoes are perfectly tender and the chili has thickened beautifully. If you like a heartier texture, try mashing a few sweet potato pieces right in the pot before serving.
Step 6: Brighten and Serve
Right before you’re ready to eat, squeeze in the juice of half a lime and give the pot a final stir. Ladle the piping hot Three-Bean Sweet Potato Chili into bowls and top with a scattering of chopped cilantro—or any other favorite toppings from avocado slices to crunchy tortilla chips.
How to Serve Three-Bean Sweet Potato Chili
Garnishes
Garnishing your chili is where you get to have a little fun and add your personal touch. A handful of freshly chopped cilantro adds an herby lift, but don’t stop there—try creamy avocado cubes, a dollop of vegan sour cream, or a crumble of tortilla chips for crunch. Each garnish brings another dimension and makes the Three-Bean Sweet Potato Chili look as vibrant as it tastes.
Side Dishes
While this chili can totally shine on its own, a buttery hunk of cornbread or a bowl of fluffy rice makes a wonderful companion. I also love serving it alongside a simple green salad with a zesty vinaigrette—the freshness really makes the chili pop. For brunch vibes, pair it with crispy roasted potatoes or even a slice of whole-grain toast!
Creative Ways to Present
Think outside the bowl: Serve your Three-Bean Sweet Potato Chili loaded over baked sweet potatoes, nestled in crispy taco shells, or spooned onto nacho platters for a crowd-pleasing snack. It’s fantastic tucked inside a wrap with crunchy slaw for a quick lunch, or even as a topping for vegan chili cheese fries. The possibilities are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
Leftover Three-Bean Sweet Potato Chili stores like a dream. Let it cool completely, then ladle it into airtight containers. It keeps fresh in the refrigerator for up to 5 days, and the flavors deepen as it sits, making your leftovers even more delicious.
Freezing
This chili is freezer-friendly and perfect for batch cooking. After cooling, portion the chili into freezer-safe bags or containers, leaving a little room for expansion. It will keep well for up to 3 months—perfect for busy nights when you need a nourishing meal at your fingertips.
Reheating
When you’re ready to enjoy your leftovers, simply reheat the chili gently in a saucepan over medium-low heat, adding a splash of broth or water if needed to loosen it up. You can also microwave single servings in a microwavable bowl, stirring halfway through for even heating. The flavors shine just as brightly the second (or third!) time around.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you have ripe, juicy tomatoes on hand, chop about 2 cups’ worth and use them in place of the canned diced tomatoes. Keep in mind that fresh tomatoes tend to be a little less saucy, so you might want to add an extra splash of broth.
Is this chili spicy?
Three-Bean Sweet Potato Chili is only as spicy as you make it! The standard recipe has a mild, family-friendly warmth. For extra heat, simply add more cayenne or toss in your favorite hot sauce when serving.
Can I use different beans?
Definitely—this chili is super flexible! Feel free to swap in cannellini beans, chickpeas, or whatever beans you love or have in your pantry. It’s a great way to mix things up and not let anything go to waste.
What toppings do you recommend?
Some classic toppers for Three-Bean Sweet Potato Chili are avocado slices, fresh cilantro, a squeeze of lime, crunchy tortilla chips, vegan cheese or sour cream, and even pickled jalapeños for extra zing. Let your taste buds guide you!
Can I make this in a slow cooker?
Yes! Sauté the onions and garlic first for best flavor, then add all the ingredients to your slow cooker and cook on low for 6 to 8 hours or high for about 3 to 4 hours, until the sweet potatoes are soft. It’s a great way to have dinner ready with minimal hands-on time.
Final Thoughts
There’s just something magical about a big pot of Three-Bean Sweet Potato Chili bubbling away on the stove. It’s wholesome, flexible, and bursting with flavor—perfect for any night of the week. Trust me, once you’ve tasted how easy and delicious this vegan chili is, it’ll become a favorite in your own kitchen. Give it a try and let it bring some extra warmth and color to your next meal!
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Three-Bean Sweet Potato Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and flavorful Three-Bean Sweet Potato Chili that is not only delicious but also vegan and gluten-free. This chili is packed with protein and fiber, making it a satisfying and nutritious meal for any day of the week.
Ingredients
Chili:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 medium sweet potato (peeled and diced)
- 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)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 1/2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of cayenne pepper (optional)
- juice of 1/2 lime
Garnish:
- chopped cilantro for garnish (optional)
Instructions
- Saute Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened. Stir in garlic.
- Add Sweet Potato: Add diced sweet potato and cook for 5 minutes.
- Combine Ingredients: Add black beans, kidney beans, pinto beans, diced tomatoes, tomato sauce, and vegetable broth. Stir in spices.
- Simmer: Bring to a boil, then simmer covered for 25–30 minutes until sweet potatoes are tender.
- Finish and Serve: Stir in lime juice, ladle into bowls, and garnish with cilantro.
Notes
- For added texture, mash some sweet potatoes into the chili before serving.
- This chili pairs well with avocado, tortilla chips, or vegan sour cream.
- Freezes well for meal prep convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 8g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
