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
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
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.
