If you’re craving a hearty, comforting bowl that bursts with flavor and texture, this Three-Bean Sweet Potato Chili Recipe is exactly what your kitchen needs. Packed with the natural sweetness of tender sweet potatoes, combined with the robust blend of black, kidney, and pinto beans, each spoonful delivers a beautiful balance of smoky spices and a touch of warmth from cinnamon. This chili isn’t just nourishing; it’s an explosion of vibrant colors and wholesome ingredients that will have you coming back for seconds and sharing the recipe with your favorite people.
Ingredients You’ll Need
Don’t let the ingredient list fool you—each item here plays a crucial role in building layers of flavor, texture, and color for this chili. With simple pantry staples and fresh components, you’re only moments away from creating a dish that warms up any day.
- Olive oil: The base for sautéing vegetables, adding a subtle fruitiness and helping spices bloom beautifully.
- Onion: Provides sweetness and a savory backbone that enhances every bite.
- Garlic: Offers aromatic depth and a slight pungency that awakens the senses.
- Sweet potato: Adds a natural creaminess and pleasant sweetness that balances the spices.
- Red bell pepper: Brings a crunchy texture and vibrant color, brightening the dish.
- Ground cumin: Infuses the chili with a warm, earthy flavor that’s absolutely essential.
- Smoked paprika: Lends a smoky richness that makes this chili truly stand out.
- Chili powder: Delivers a bold kick with a perfect blend of heat and spices.
- Ground cinnamon: Adds unexpected warmth that beautifully complements the sweet potato.
- Black beans: One of the three beans contributing protein and a creamy texture.
- Kidney beans: Adds hearty body and a slightly firmer bite.
- Pinto beans: Complements the mix with a smooth, velvety consistency.
- Diced tomatoes: Provide acidity and juiciness that tie everything together.
- Vegetable broth: The flavorful liquid base that melds all the ingredients beautifully.
- Tomato paste: Concentrates the tomato flavor for a richer, deeper chili.
- Salt and black pepper: Essential seasonings, adjustable to taste, to enhance all the flavors.
- Lime juice: Adds a fresh zing at the end, lifting the entire dish.
- Fresh cilantro: For a bright, herbal garnish that complements the warmth of the chili.
How to Make Three-Bean Sweet Potato Chili Recipe
Step 1: Sauté Your Aromatics
Start by heating olive oil in a large pot over medium heat, then add chopped onion and minced garlic. Let them soften gently for about 3 to 4 minutes. This step is crucial since it unlocks the natural sweetness of the onion and the aromatic power of garlic, setting a flavorful foundation.
Step 2: Cook the Sweet Potatoes and Bell Pepper
Add diced sweet potato and red bell pepper to the pot. Cook them together for 5 minutes, stirring occasionally. This allows the sweet potato to begin softening and the bell pepper to release its fresh, slightly sweet flavor into the mix.
Step 3: Spice Things Up
Sprinkle in ground cumin, smoked paprika, chili powder, and a pinch of cinnamon. Stir well and cook for about a minute until these spices become fragrant. This quick toasting step intensifies their flavors and fills your kitchen with a warm, inviting aroma.
Step 4: Add Beans and Tomatoes
Now, add all three types of beans—black, kidney, and pinto—along with the diced tomatoes, vegetable broth, and tomato paste. Stir everything to combine thoroughly. These ingredients build the hearty body of your chili, bringing protein, creaminess, and rich tomato tang.
Step 5: Simmer to Perfection
Bring the pot to a gentle boil, then reduce heat to low. Cover and let it simmer for 30 to 35 minutes, stirring occasionally. This slow simmer allows sweet potatoes to become tender and the chili to thicken, marrying every flavor beautifully.
Step 6: Brighten with Lime Juice
When the chili is perfectly thickened and the sweet potatoes melt-in-your-mouth soft, stir in fresh lime juice. Season with salt and pepper to your liking. The lime juice adds a refreshing burst that balances the warmth and sweetness of the chili.
Step 7: Serve and Enjoy!
It’s time to dish up your Three-Bean Sweet Potato Chili Recipe. Ladle it into bowls and prepare to fall in love with every bite.
How to Serve Three-Bean Sweet Potato Chili Recipe
Garnishes
Garnishes make this chili feel extra special and fresh. A sprinkle of chopped fresh cilantro adds a burst of herbal brightness. You might also consider a dollop of creamy avocado or a handful of crunchy tortilla chips for a textural contrast that’s simply irresistible.
Side Dishes
Serve this chili alongside fluffy cooked rice to make the meal even more filling, or offer cornbread to soak up every last spoonful. A simple green salad can add a crisp, refreshing balance to the hearty bowl.
Creative Ways to Present
Looking to impress? Serve the Three-Bean Sweet Potato Chili Recipe in a hollowed-out roasted bell pepper or sweet potato for a charming presentation. Alternatively, transform it into a chili-stuffed baked potato for a fun, comforting twist that’s sure to please a crowd.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, store leftovers in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making for an easy, ready-to-enjoy meal during your busy week.
Freezing
This chili freezes wonderfully. Just let it cool completely, then transfer to freezer-safe containers or bags. It keeps well for up to 3 months, perfect for when you want a quick fix that tastes like it was made from scratch.
Reheating
When ready to eat, reheat the chili gently on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave individual portions, adding a splash of water or broth if it feels too thick, to revive that perfect consistency.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you prefer dried beans, just soak them overnight and cook fully before adding to your chili. This will intensify the bean flavor and reduce the sodium content, though it does add prep time.
Is this recipe vegan?
Yes, it is completely vegan as written! The Three-Bean Sweet Potato Chili Recipe uses only plant-based ingredients, making it a perfect hearty meal for vegans and vegetarians alike.
How spicy is this chili?
The chili has a gentle warmth thanks to the chili powder and smoked paprika, without being overpowering. If you love extra heat, feel free to add chopped jalapeños or a dash of cayenne pepper.
Can I substitute sweet potatoes with regular potatoes?
You can, but sweet potatoes add a unique natural sweetness and creamy texture that pairs beautifully with the spices. Regular potatoes will work but expect a more neutral flavor and slightly different mouthfeel.
What’s the best way to thicken the chili if it’s too thin?
If you want a thicker chili, simply simmer it uncovered for a few extra minutes to reduce the liquid. Alternatively, mash some of the beans or sweet potatoes against the side of the pot to naturally thicken the stew.
Final Thoughts
There’s something truly special about a comforting pot of chili that’s both nutritious and bursting with flavor, and this Three-Bean Sweet Potato Chili Recipe fits the bill perfectly. Whether you’re making it for a cozy night in or feeding friends at a casual gathering, it’s a dish that invites smiles and seconds. Give it a try and let this delicious combination of beans, sweet potatoes, and spices become your go-to chili forever.
Print
Three-Bean Sweet Potato Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 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 the natural sweetness of sweet potatoes with a robust blend of spices and three varieties of beans. This vegetarian chili is perfect for a comforting meal and is packed with nutrients, making it both delicious and wholesome.
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
Seasonings and Garnish
- 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 slices
Instructions
- Heat the aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic. Sauté them for 3-4 minutes until the onion softens and becomes translucent.
- Cook the vegetables: Add diced sweet potato and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
- Add the spices: Stir in ground cumin, smoked paprika, chili powder, and ground cinnamon. Cook the mixture for 1 minute until the spices become fragrant, stirring constantly to avoid burning.
- Add beans and liquids: Pour in black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste. Stir thoroughly to combine all ingredients evenly.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 30-35 minutes. Stir occasionally to prevent sticking and allow the sweet potatoes to become tender and the chili to thicken.
- Finish with lime juice and seasoning: Remove the pot from heat and stir in the fresh lime juice. Taste the chili and adjust the seasoning by adding salt and black pepper as needed.
- Serve: Serve the chili hot, garnished with fresh cilantro. Optionally, pair it with cooked rice, tortilla chips, or slices of avocado for extra texture and flavor.
Notes
- For a spicier chili, consider adding chopped jalapeños or a pinch of cayenne pepper along with the spices.
- You can substitute any of the beans with your favorites or canned chickpeas.
- If you prefer a smoother chili, use an immersion blender to partially blend before adding lime juice.
- This chili stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use low-sodium vegetable broth to control the saltiness according to your dietary needs.
