If you’re craving a hearty, vibrant, and comforting bowl of chili that feels like a warm hug on a chilly day, you’ve got to try this Three-Bean Sweet Potato Chili Recipe. It’s a wonderful twist on classic chili, bursting with the natural sweetness of tender sweet potatoes combined with a colorful medley of beans and spices. This dish not only satisfies your taste buds but also fills your kitchen with an irresistible aroma that promises cozy family dinners and happy leftovers.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role, coming together to create a fantastic blend of flavors, textures, and colors. The beauty lies in the simplicity—every item is easy to find yet essential to making this chili truly sing.
- Olive oil: The base for sautéing adds richness and helps build layers of flavor as you cook your veggies.
- Onion: Finely chopped for sweetness and depth once softened.
- Garlic: Minced to infuse the chili with that irresistible aromatic kick.
- Large sweet potato: Peeled and diced, it brings natural sweetness and a creamy texture as it softens.
- Red bell pepper: Adds vibrant color and a subtle crunch to complement the beans.
- Ground cumin: Earthy and warm, it’s one of those spices that rounds the whole dish beautifully.
- Smoked paprika: Gives a subtle smokiness that enhances the chili’s complexity.
- Chili powder: The star spice that brings the right amount of heat and chili flavor.
- Ground cinnamon: A surprising twist that adds warmth without overpowering the dish.
- Black beans: Drained and rinsed, packed with protein and smooth texture.
- Kidney beans: Their firm texture holds up well in simmering, balancing the softness of the sweet potatoes.
- Pinto beans: Another creamy bean to round out the trio and add variety.
- Diced tomatoes: Provide acidity and juiciness to bring everything together.
- Vegetable broth: Keeps the chili moist and infuses it with a subtle savory base.
- Tomato paste: Concentrated tomato flavor that thickens and intensifies the chili.
- Salt and black pepper: Essential seasonings to balance and enhance all the other flavors.
- Lime juice: A bright finish that wakes up the chili right at the end.
- Fresh cilantro: For garnish, adding fresh herbaceous notes and a pop of green color.
- Optional sides: Cooked rice, tortilla chips, or creamy sliced avocado make perfect companions.
How to Make Three-Bean Sweet Potato Chili Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat. Add your finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3 to 4 minutes. This step builds a flavorful foundation that will carry through the chili.
Step 2: Add Sweet Potato and Bell Pepper
Next, toss in the peeled and diced sweet potato along with the diced red bell pepper. Cook them together for around 5 minutes, stirring occasionally so they soften slightly and start releasing their sweet, natural juices.
Step 3: Spice It Up
Sprinkle in the ground cumin, smoked paprika, chili powder, and ground cinnamon. Stir well and let the spices toast for about a minute until their aromas fill your kitchen—this is where the magic starts to happen!
Step 4: Combine Beans and Tomatoes
Pour in the drained and rinsed black beans, kidney beans, and pinto beans, followed by the diced tomatoes, vegetable broth, and tomato paste. Stir everything together so the flavors begin to meld beautifully.
Step 5: Simmer Until Tender
Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let the chili simmer for 30 to 35 minutes, stirring occasionally. You’ll know it’s ready when the sweet potatoes are tender and the chili has thickened to a hearty consistency.
Step 6: Add the Finishing Touches
Once simmered to perfection, stir in the fresh lime juice. Taste and adjust the seasoning with a little extra salt or black pepper if needed. This bright citrus touch pulls everything together and perks up the flavors splendidly.
Step 7: Serve Hot and Enjoy
Ladle the chili into bowls and garnish with fresh cilantro. Don’t forget the optional sides like cooked rice, crispy tortilla chips, or creamy avocado slices to complete this soul-warming meal.
How to Serve Three-Bean Sweet Potato Chili Recipe
Garnishes
Fresh cilantro is a simple garnish that adds a lovely herbal freshness and a bit of crunch. You can also sprinkle on some shredded cheese or a dollop of sour cream if you want a richer touch, though the chili stands perfectly well on its own.
Side Dishes
This chili pairs beautifully with fluffy rice, which helps soak up every last bit. Tortilla chips lend great texture contrast, perfect for scooping. For a creamy counterbalance, sliced avocado offers lusciousness and a cool finish to the warm, spiced chili.
Creative Ways to Present
Looking to impress? Serve the chili in hollowed-out bell peppers or sweet potatoes for a festive vibe. You could also turn it into a chili bowl topped with cornbread crumbs or crispy roasted pepitas for added crunch and a few extra layers of flavor.
Make Ahead and Storage
Storing Leftovers
You can store leftover chili in an airtight container in the refrigerator for up to 4 days. This makes it a fantastic option for quick lunches or dinners on busy days when you want something wholesome and satisfying.
Freezing
This Three-Bean Sweet Potato Chili Recipe freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge, and you’re ready for a comforting meal anytime.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If it’s too thick, add a splash of vegetable broth or water to loosen it up. You can also reheat in the microwave, stirring every minute to ensure even heating.
FAQs
Can I make this chili vegan or vegetarian?
This recipe is naturally vegan and vegetarian, making it a great choice for those eating plant-based diets without any modifications.
What can I use instead of sweet potatoes?
If you don’t have sweet potatoes, butternut squash or pumpkin cubes are excellent substitutes that bring a similar sweetness and firmness.
Is this chili spicy?
The chili has a mild to moderate heat level thanks to the chili powder. You can easily adjust the spice by adding more chili powder or a pinch of cayenne pepper if you love extra heat.
Can I use dried beans instead of canned?
You can use dried beans, but be sure to soak and cook them thoroughly before adding to the chili since canned beans are already cooked and make this recipe quick and convenient.
How thick should the chili be?
The chili should be thick but not dry—enough to hold together nicely on a spoon but still moist and juicy. If it thickens too much during cooking, simply add a bit more broth or water.
Final Thoughts
I truly hope you give this Three-Bean Sweet Potato Chili Recipe a try. It’s not just a meal; it’s a warm, hearty experience that brings together wholesome ingredients and cozy flavors in a bowl. Perfect for any day when you want something soul-satisfying yet nourishing, this chili is bound to become one of your all-time favorites to share with friends and family.
Print
Three-Bean Sweet Potato Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Three-Bean Sweet Potato Chili is a hearty, flavorful, and nutritious vegetarian dish packed with tender sweet potatoes, a trio of beans, and a rich blend of spices. Ideal for a comforting meal, it’s easy to prepare on the stovetop and garnished with fresh cilantro for a burst of freshness. Serve it with rice, tortilla chips, or avocado for a satisfying dinner.
Ingredients
Vegetables & Spices
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
Beans & 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 & Garnish
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
- Optional: Cooked rice, tortilla chips, or avocado for serving
Instructions
- Sauté 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 softened and fragrant.
- Cook vegetables: Add the peeled and diced sweet potato along with the diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally to prevent sticking and to soften the vegetables.
- Toast spices: Stir in ground cumin, smoked paprika, chili powder, and ground cinnamon. Cook for 1 minute, stirring frequently, until the spices release their aroma.
- Add beans and liquids: Pour in the drained and rinsed black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste. Stir thoroughly to combine all ingredients evenly.
- Simmer chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30-35 minutes. Stir occasionally until the sweet potatoes are tender and the chili has thickened to the desired consistency.
- Finish seasoning: Stir in the juice of one lime. Taste the chili and adjust seasoning by adding additional salt and black pepper if necessary.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro. Optionally, serve with cooked rice, tortilla chips, or sliced avocado for added texture and flavor.
Notes
- You can substitute any of the beans with your preferred variety or use canned mixed beans.
- If you prefer a spicier chili, add a pinch of cayenne pepper or chopped fresh chili along with the spices.
- For a thicker chili, let it simmer uncovered for the last 10 minutes to reduce the liquid.
- This chili keeps well refrigerated for up to 4 days and also freezes well for future meals.
- Add a dollop of sour cream or shredded cheese if not strictly vegetarian or vegan.
