Warm, hearty, and brilliantly colorful, Three-Bean Sweet Potato Chili is pure comfort in a bowl. Imagine tender sweet potatoes, three kinds of beans, and a medley of rich spices coming together in a thick, spoon-coating chili that just happens to be vegan and gluten-free! Whether you’re feeding a crowd at your next game day or simply meal-prepping a healthy weeknight dinner, this chili’s nourishing ingredients, zesty flavor, and easy adaptability make it a go-to favorite you’ll crave all year round.
Ingredients You’ll Need
The magic behind Three-Bean Sweet Potato Chili is how a handful of simple, vibrant ingredients transform into a deeply flavorful meal. Each element, from the beans to the warm spices, has a key role—building texture, adding natural sweetness, or rounding out that signature chili taste.
- Olive oil: Helps soften the vegetables and infuse the chili with a velvety richness.
- Onion (diced): The aromatic base, bringing savory depth right from the start.
- Garlic (minced): Adds a punchy, fragrant kick that lifts all the other flavors.
- Sweet potato (peeled and diced): Provides natural sweetness and a hearty, silky bite.
- Black beans (drained and rinsed): Earthy flavor and protein boost; makes the chili filling.
- Kidney beans (drained and rinsed): Robust texture and classic chili taste.
- Pinto beans (drained and rinsed): Creamy, slightly nutty beans that complement the trio.
- Diced tomatoes: Forms a tangy-sweet base, adding moisture and bright color.
- Tomato paste: Concentrates the tomato flavor and helps thicken the chili.
- Vegetable broth: Balances flavors and creates a luscious sauce for simmering.
- Chili powder: Signature spice blend that brings smoky, cozy warmth.
- Cumin: Earthy and aromatic, it’s essential for that classic chili depth.
- Smoked paprika: Adds gentle smokiness without overpowering the vegetables.
- Salt: Really wakes up all the flavors and ties them together.
- Black pepper: Offers gentle heat and a touch of sharpness.
- Cayenne pepper (optional): For a little kick, add as much or as little as you like.
- Lime juice: A splash of fresh acidity that brightens the whole pot at the end.
- Chopped cilantro (for garnish): A final herbal note that pairs beautifully with the chili’s rich spices.
How to Make Three-Bean Sweet Potato Chili
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, toss in your diced onion and sauté for about 3–4 minutes until it softens and becomes translucent. Next, add the minced garlic and cook just until fragrant—about 30 seconds—making sure not to let it burn. This flavor foundation is what makes Three-Bean Sweet Potato Chili truly special from the first bite.
Step 2: Add the Sweet Potatoes
Now, stir in your peeled and diced sweet potatoes. Sauté them for around 5 minutes, giving them a head-start to soften and soak up all those savory aromas. The sweet potatoes bring a creamy, satisfying bite and a pop of color that transforms the chili into a visual and culinary delight.
Step 3: Stir in the Beans and Tomatoes
Add all three cans of beans—black, kidney, and pinto—each drained and rinsed. Now toss in the diced tomatoes (with their juices), tomato paste, and pour in the vegetable broth. Mix it all together and marvel as your chili base comes to life, loaded with hues and hearty textures.
Step 4: Season and Simmer
It’s time for the real magic: sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and a dash of cayenne if you’re craving heat. Give everything a good stir, crank up the heat until it starts to bubble, then reduce to a gentle simmer. Leave it uncovered for 25–30 minutes, stirring occasionally, so the flavors meld and those sweet potatoes turn tender. The chili will thicken beautifully as it cooks, turning irresistibly chunky.
Step 5: Finish and Serve
When the sweet potatoes are just right, stir in the fresh lime juice to brighten the whole pot. Taste and adjust your seasonings as needed. Finally, ladle the hot Three-Bean Sweet Potato Chili into bowls and top with a sprinkle of chopped cilantro for an herbaceous, picture-perfect finish.
How to Serve Three-Bean Sweet Potato Chili
Garnishes
A chili this vibrant deserves thoughtful finishing touches. Try fresh cilantro for a fragrant pop, a squeeze of extra lime for brightness, or a handful of sliced green onions for crunch. For a creamy edge, add a dollop of dairy-free yogurt or avocado slices—you’ll love the contrast with the warm spices.
Side Dishes
This chili is filling, but it plays really well with simple sides! Fresh cornbread, fluffy rice, or even a warm tortilla can soak up every last drop. For a lighter meal, ladle your chili over a crisp green salad or serve it alongside roasted vegetables to double down on veggie goodness.
Creative Ways to Present
Three-Bean Sweet Potato Chili shines on a party table in shot glasses for a fun appetizer, or poured over baked potatoes for a double-comfort main. You can also spoon it into roasted bell pepper halves, or serve with a “toppings bar” so everyone customizes their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
Let your chili cool completely before transferring it to an airtight container. Refrigerated, it will keep beautifully for up to 5 days. The flavors actually deepen overnight, so don’t be surprised if leftovers taste even better!
Freezing
Three-Bean Sweet Potato Chili is a dream for the freezer. Portion it into freezer-safe containers or zip-top bags (leave a little room for expansion), and freeze for up to 3 months. Thaw overnight in the fridge before reheating so the texture stays just right.
Reheating
To reheat, simply warm the chili gently on the stovetop over medium-low heat, stirring occasionally until hot. If you’re in a hurry, microwave individual portions in a microwave-safe bowl, stopping to stir halfway. Add a splash of vegetable broth if it thickens too much.
FAQs
Can I make Three-Bean Sweet Potato Chili in a slow cooker?
Absolutely! After sautéing the onion and garlic, add all ingredients (except lime juice and cilantro) to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in lime juice just before serving and garnish with cilantro.
Is this chili spicy?
The chili has a gentle warmth thanks to chili powder and smoked paprika, but the cayenne is totally optional. Add more or less depending on your spice preference, or skip it entirely for a milder bowl.
How can I make this Three-Bean Sweet Potato Chili even heartier?
If you’re looking for extra bulk, add a cup of frozen corn kernels, a few handfuls of chopped kale near the end of cooking, or stir in cooked quinoa or lentils for added protein and texture. This chili is wonderfully flexible!
Is the recipe suitable for meal prep?
Three-Bean Sweet Potato Chili is perfect for meal prep! It’s easy to portion out, keeps well in the fridge or freezer, and tastes even better after sitting a day or two as the flavors deepen and meld together.
What’s the best way to customize the flavors?
This chili is a blank canvas for your favorite spices and add-ins—try swapping in chipotle powder for extra smokiness, adding diced bell peppers, or mixing in a splash of hot sauce for tang. Don’t forget the garnishes for a personal touch!
Final Thoughts
If you’re craving a cozy, flavor-packed meal that happens to be wholesome and easy, you have to give Three-Bean Sweet Potato Chili a spot in your dinner rotation. The rainbow of veggies and beans, the deep spices, and the quick stovetop method mean this chili brings joy to both the cook and the lucky ones gathered around your table. Dig in—you’ll be coming back for seconds!
Print
Three-Bean Sweet Potato Chili Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Three-Bean Sweet Potato Chili is a delicious and hearty vegan dish packed with protein and fiber. The combination of beans, sweet potatoes, and flavorful spices makes it a satisfying and nutritious meal for any day of the week.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- juice of 1/2 lime
- chopped cilantro for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add the diced sweet potato and cook for 5 minutes, stirring occasionally.
- Stir in black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth.
- Season with chili powder, cumin, smoked paprika, salt, black pepper, and cayenne if using.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until sweet potatoes are tender and chili has thickened.
- Stir in lime juice, adjust seasoning to taste, and garnish with chopped cilantro before serving.
Notes
- For a heartier chili, add corn or cooked quinoa.
- This dish freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
