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
Scale
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
