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
Scale
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.
