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
Scale
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.
