If you’re on the lookout for a comforting, hearty meal that’s bursting with flavor and packed with wholesome ingredients, the Three-Bean Sweet Potato Chili Recipe is an absolute winner. This vibrant chili combines the natural sweetness of tender sweet potatoes with the robust earthiness of three types of beans, all brought together by a warm blend of spices. It’s the kind of dish that warms your soul and fills your kitchen with an inviting aroma, perfect for any day when you crave something nourishing yet exciting.
Ingredients You’ll Need
The magic of the Three-Bean Sweet Potato Chili Recipe comes alive with just a handful of simple, essential ingredients. Each one plays a vital role, from the creamy sweetness of the potatoes to the smoky depth added by the spices, making the chili not only delicious but colorful and textured.
- Olive oil: Gives a silky base to sauté the aromatics and boosts flavor development.
- Onion: Adds a mild sweetness and foundational depth when softened.
- Garlic: Brings a fragrant, savory warmth that enhances every bite.
- Sweet potato: Provides a natural sweetness and tender texture that contrasts beautifully with the beans.
- Red bell pepper: Introduces a fresh crunch and a pop of color.
- Ground cumin: Offers earthy, slightly nutty notes essential for chili.
- Smoked paprika: Imparts a subtle smoky flavor to enrich the chili’s complexity.
- Chili powder: Brings that classic warm chili heat and flavor.
- Ground cinnamon: Adds a surprising sweet-spicy hint that rounds out the spices.
- Black beans: Provide creaminess and protein to the chili.
- Kidney beans: Add hearty texture and a slightly sweet earthiness.
- Pinto beans: Contribute smoothness and blend beautifully with the other beans.
- Diced tomatoes: Create a bright, tangy base that balances rich flavors.
- Vegetable broth: Keeps the chili moist while intensifying its savory notes.
- Tomato paste: Thickens the chili and deepens its tomato flavor.
- Salt and black pepper: Essential seasoning to enhance and balance all the ingredients.
- Lime juice: Adds a refreshing brightness to finish the chili perfectly.
- Fresh cilantro: A fresh, herbal garnish that livens up each serving.
- Optional sides: Cooked rice, tortilla chips, or creamy avocado to make every bite even more delightful.
How to Make Three-Bean Sweet Potato Chili Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing them gently for 3-4 minutes. This step unlocks the sweet and savory foundation essential for building rich, complex flavors in your chili, so don’t rush it.
Step 2: Add Sweet Potato and Red Bell Pepper
Next, toss in the diced sweet potato and red bell pepper. Allow them to cook for about 5 minutes, stirring occasionally. This softens the vegetables while letting their natural sweetness and crunch integrate beautifully into the dish.
Step 3: Spice Things Up
Now, it’s time for the star players: ground cumin, smoked paprika, chili powder, and a pinch of cinnamon. Stir these spices into the pot and cook for about 1 minute until you can smell their fragrant aroma filling your kitchen — this is where the chili’s distinctive flavor really starts to develop.
Step 4: Add Beans, Tomatoes, and Broth
Pour in the black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste. Stir everything thoroughly to combine all the flavors in one harmonious pot of yumminess.
Step 5: Simmer to Perfection
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 to 35 minutes, stirring occasionally. During this time, the sweet potatoes will become tender while the chili thickens to a rich, comforting consistency.
Step 6: Final Touches
Once the chili is perfectly thick and the sweet potatoes are meltingly soft, stir in the juice of one lime. This bright addition cuts through the richness, elevating the dish with a fresh zing. Taste and adjust seasoning with salt and pepper to your preference.
Step 7: Serve and Enjoy
Dish out the Three-Bean Sweet Potato Chili Recipe piping hot. Don’t forget to garnish with fresh cilantro to add that lovely pop of green and herbal freshness.
How to Serve Three-Bean Sweet Potato Chili Recipe
Garnishes
Fresh cilantro is the perfect finishing touch, but feel free to get creative with extras like a dollop of sour cream or a sprinkle of shredded cheese if you eat dairy. A squeeze of lime on top can brighten every spoonful, keeping the flavors lively and balanced.
Side Dishes
This chili pairs wonderfully with fluffy cooked rice, which soaks up all the delicious juices. Crunchy tortilla chips add a playful texture contrast, and creamy slices of avocado introduce a buttery smoothness that complements the spice beautifully.
Creative Ways to Present
Why not turn this chili into a cozy bowl meal by layering it over baked sweet potatoes or stuffing it into warm tortillas for a chili wrap? You can also use it as a filling for stuffed bell peppers to impress your guests with a colorful, nutritious entrée.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The chili stays fresh and flavorful for up to 4 days, making it an excellent recipe for meal prep or easy weeknight dinners.
Freezing
The Three-Bean Sweet Potato Chili Recipe freezes beautifully. Portion it out into freezer-safe containers or bags, label them, and store for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, warm your chili gently on the stovetop over medium-low heat, stirring occasionally until hot throughout. You can also microwave it in a covered bowl, stirring every minute or so to ensure even heating without drying it out.
FAQs
Can I use canned beans for this chili?
Absolutely! Using canned black beans, kidney beans, and pinto beans saves time and works perfectly in this recipe. Just be sure to drain and rinse them well to reduce excess sodium and improve texture.
Is this chili spicy?
This chili has a warm, mild heat thanks to the chili powder and spices. If you prefer it spicier, you can add a pinch of cayenne pepper or some chopped fresh jalapeño to amp up the heat.
Can I make this recipe vegan?
Yes! The Three-Bean Sweet Potato Chili Recipe is naturally vegan since it uses vegetable broth and no animal products. It’s a fantastic plant-based meal full of protein and flavor.
What can I substitute if I don’t have smoked paprika?
If you don’t have smoked paprika, use regular paprika and add a small dash of liquid smoke or a pinch of chipotle powder for a smoky undertone. Otherwise, the chili will still taste delicious without it.
How can I thicken the chili if it’s too watery?
To thicken your chili, let it simmer uncovered for a bit longer to reduce excess liquid, or mash some of the beans and sweet potatoes against the side of the pot and stir them back in to create a creamier texture.
Final Thoughts
The Three-Bean Sweet Potato Chili Recipe is a cozy, vibrant dish that feels like a warm hug on chilly days. It’s simple to prepare, nourishing, and endlessly adaptable to your preferences. I hope you give this recipe a try soon—and once you do, it might just become one of your all-time favorite chili recipes too!
Print
Three-Bean Sweet Potato Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty and nutritious Three-Bean Sweet Potato Chili combines tender sweet potatoes with a trio of flavorful beans simmered in aromatic spices and tomatoes. Perfect for a comforting meal, this chili is packed with fiber, protein, and vibrant flavors, making it a delicious vegetarian option that’s easy to prepare and satisfying any time of year.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
Beans and Liquids
- 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
Seasoning and Garnishes
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
Optional Serving Suggestions
- Cooked rice
- Tortilla chips
- Avocado
Instructions
- Prepare Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3-4 minutes until they soften and become fragrant.
- Cook Vegetables: Add the diced sweet potato and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, allowing the vegetables to start softening.
- Add Spices: Stir in the ground cumin, smoked paprika, chili powder, and ground cinnamon. Cook the mixture for about 1 minute until the spices release their aroma.
- Add Beans and Liquids: Pour in the black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste. Stir thoroughly to combine all ingredients well.
- Simmer Chili: Bring the chili to a boil, then reduce heat to low. Cover the pot and let it simmer for 30-35 minutes, stirring occasionally. Continue until the sweet potatoes are tender and the chili thickens to your desired consistency.
- Finish and Season: Stir in the freshly squeezed lime juice, then adjust seasoning by adding salt and black pepper to taste.
- Serve: Serve the chili hot, garnished with fresh cilantro. Optionally, accompany it with cooked rice, tortilla chips, or slices of avocado for added texture and flavor.
Notes
- For a spicier chili, add extra chili powder or a pinch of cayenne pepper.
- You can substitute any of the canned beans with your preferred varieties or use dried beans soaked overnight.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- To make this chili vegan and gluten free, ensure vegetable broth is free of animal products and gluten-containing additives.
- If you prefer a thicker chili, simmer uncovered for the last 10 minutes to reduce extra liquid.
