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
Scale
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.
