If you’re craving a stew that perfectly balances hearty, spicy, and a touch of sweetness, you absolutely have to try this Three-Bean Sweet Potato Chili Recipe. This dish is a vibrant, comforting bowl of goodness that combines the creaminess of three kinds of beans with the natural sweetness of tender sweet potatoes, all wrapped up in warm spices. It’s the kind of meal that feels like a big, cozy hug from the inside out, perfect for any day you want something nourishing but excitingly flavorful.
Ingredients You’ll Need
Every ingredient in the Three-Bean Sweet Potato Chili Recipe plays a key role in building layers of texture and flavor. From the sweet, comforting sweet potatoes to the trio of beans that add both protein and creaminess, each component shines and blends beautifully to create this delicious chili.
- Olive oil: Provides a fragrant base and helps sauté the aromatics for depth.
- Onion: Adds sweetness and body when softened.
- Garlic: Introduces a savory punch and warmth.
- Sweet potato: The star ingredient, offering natural sweetness and a tender bite that balances the spices.
- Red bell pepper: Contributes vibrant color and a subtle crispness.
- Ground cumin: Brings warm, smoky notes essential to chili flavor.
- Smoked paprika: Adds a smoky depth and slight sweetness.
- Chili powder: Delivers classic chili spiciness and complexity.
- Ground cinnamon: A surprising layer of warmth that rounds out the spice mix.
- Black beans, kidney beans, and pinto beans: Together they provide protein, creaminess, and texture variety.
- Diced tomatoes: Offer acidity, juiciness, and a fresh tomato flavor base.
- Vegetable broth: Keeps the chili moist and infuses subtle savory notes.
- Tomato paste: Concentrates tomato flavor and thickens the chili.
- Salt and black pepper: Essential seasoning to balance and enhance flavors.
- Lime juice: A bright finish that lifts the rich flavors.
- Fresh cilantro: A fresh, herbal garnish that adds color and flavor contrast.
- Optional sides: Cooked rice, tortilla chips, or creamy avocado for serving.
How to Make Three-Bean Sweet Potato Chili Recipe
Step 1: Sauté the aromatics
Start by heating olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic, cooking them gently until the onion is softened and fragrant—this creates the perfect flavor foundation for your chili.
Step 2: Cook the vegetables
Add the diced sweet potato and red bell pepper to the pot. Let them cook for about five minutes, stirring every now and then until the vegetables start to soften, which helps build sweetness and texture.
Step 3: Add the warm spices
Sprinkle in ground cumin, smoked paprika, chili powder, and ground cinnamon. Stir constantly for about one minute, allowing those beautiful spices to toast just enough to release their full aroma and flavor.
Step 4: Combine beans, tomatoes, and broth
Pour in the drained black beans, kidney beans, and pinto beans along with the diced tomatoes, vegetable broth, and tomato paste. Mix everything thoroughly to make sure the base is uniform and flavorful.
Step 5: Simmer to perfection
Bring the mixture to a rolling boil, then reduce the heat to low and cover the pot. Let it simmer gently for 30-35 minutes. This slow cooking lets the sweet potatoes become tender while the chili thickens into a rich, hearty stew.
Step 6: Brighten with lime and season
Once the chili has thickened and the sweet potatoes are soft, stir in fresh lime juice to brighten the flavors. Taste and adjust with salt and pepper as needed, ensuring a perfect balance.
Step 7: Ready to serve
Your Three-Bean Sweet Potato Chili Recipe is now a flavorful masterpiece, ready to be plated and garnished for a stunning and satisfying meal.
How to Serve Three-Bean Sweet Potato Chili Recipe
Garnishes
Fresh cilantro sprinkled over the chili adds a burst of herbal brightness and vibrant green color, making each bowl look as good as it tastes. For an extra kick, try a dollop of sour cream or a sprinkle of shredded cheese to add creaminess and richness that balances the spices.
Side Dishes
This chili pairs wonderfully with warm, fluffy cooked rice that absorbs all those delicious juices. Crunchy tortilla chips add texture and make each spoonful even more fun, while slices of creamy avocado provide a cooling contrast, elevating the whole meal.
Creative Ways to Present
Serve the chili in rustic bowls topped with a handful of crushed tortilla chips and diced avocado for eye appeal and texture variety. You can even turn it into a chili-stuffed baked potato or use it as a filling for soft tacos – endless tasty options await!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover chili in airtight containers in the refrigerator. It stays fresh for 3 to 4 days, making it perfect for quick lunches or cozy weeknight dinners when time is tight.
Freezing
The Three-Bean Sweet Potato Chili Recipe freezes beautifully in freezer-safe containers or heavy-duty zip bags for up to three months. Just portion it out for easy thaw-and-eat convenience during busy days.
Reheating
Reheat your chili gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Alternatively, microwave in a covered bowl in short bursts, stirring in between until steaming hot throughout, preserving all those lovely, melded flavors.
FAQs
Can I make this chili vegan?
Absolutely! This Three-Bean Sweet Potato Chili Recipe is naturally vegan since it uses only plant-based ingredients, making it a wholesome and satisfying meal for anyone avoiding animal products.
What can I substitute if I don’t have all three types of beans?
If you’re missing one type, feel free to swap in an equal amount of your preferred bean. The mix of black, kidney, and pinto beans creates a wonderful texture, but the recipe is flexible enough to suit your pantry.
How spicy is this chili? Can I adjust the heat level?
This chili offers a gentle warmth thanks to the chili powder without being overpowering. You can easily customize it by adding more chili powder, cayenne pepper, or even fresh diced jalapeños to turn up the heat.
Is it okay to use canned sweet potatoes?
Fresh sweet potatoes are best for texture and flavor in this recipe. Canned sweet potatoes tend to be softer and may break down too much during cooking, but if pressed for time, they can work in a pinch.
Can this chili be made in a slow cooker?
Yes, you can! Sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the sweet potatoes are tender and the chili is thickened.
Final Thoughts
The Three-Bean Sweet Potato Chili Recipe is one of those rare dishes that feels like a warm invitation every time you make it. It’s loaded with wholesome ingredients, bursting with flavor, and incredibly satisfying without any fuss. I promise, once you try it, this chili will become a comforting staple in your recipe collection. Give it a go, and get ready to delight in every spoonful!
Print
Three-Bean Sweet Potato Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful Three-Bean Sweet Potato Chili that combines tender sweet potatoes, a trio of beans, and a blend of spices simmered to perfection. This vegetarian chili is a comforting and nutritious meal perfect for any occasion.
Ingredients
Chili Base
- 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 Garnish
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
Optional Serving
- Cooked rice
- Tortilla chips
- Avocado slices
Instructions
- Heat and sauté aromatics: Heat olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic. Sauté for 3-4 minutes until the onion softens and becomes translucent, releasing their aroma.
- Add vegetables: Stir in diced sweet potato and red bell pepper. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly and start to caramelize.
- Incorporate spices: Add ground cumin, smoked paprika, chili powder, and ground cinnamon to the pot. Cook the mixture for 1 minute until the spices become fragrant, which helps to deepen the flavor.
- Add beans and liquids: Pour in the drained and rinsed black beans, kidney beans, and pinto beans. Add the diced tomatoes, vegetable broth, and tomato paste. Stir everything well to combine into a uniform chili base.
- Simmer the chili: Bring the pot to a boil, then reduce the heat to low. Cover the pot and let the chili simmer gently for 30-35 minutes. Stir occasionally to prevent sticking. This cooking time allows the sweet potatoes to fully soften and the flavors to meld, resulting in a thickened chili.
- Season and finish: Stir in the juice of one lime for brightness. Taste the chili and adjust seasoning by adding salt and black pepper as needed.
- Serve: Ladle the chili into bowls. Garnish with fresh cilantro. Optionally, serve alongside cooked rice, tortilla chips, or avocado slices for added texture and flavor.
Notes
- For added heat, consider adding a diced jalapeño or a pinch of cayenne pepper with the spices.
- To make this chili gluten-free, ensure the tomato paste and vegetable broth used are certified gluten-free.
- This chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serving with avocado adds healthy fats and a creamy texture that complements the chili.
