Three-Bean Sweet Potato Chili Recipe
If you’re craving a dinner that’s hearty, vibrant, and packed with goodness, this Three-Bean Sweet Potato Chili completely delivers. Each bite brims with colorful veggies, creamy beans, and warm spices—making it a total comfort food classic while still being light and full of nourishing ingredients. It’s a dish that brings warmth to any table, works for just about every diet, and is so easy to make whether you’re feeding a hungry crowd or settling in for a cozy night. The best part? This wholesome chili somehow manages to feel both familiar and just a little bit special, thanks to the natural sweetness of the sweet potatoes and the perfect blend of seasonings. If you haven’t yet made Three-Bean Sweet Potato Chili, prepare to put it on repeat!
Ingredients You’ll Need
The beauty of Three-Bean Sweet Potato Chili is that every ingredient plays an essential part—creating layers of flavor, color, and hearty texture. Together, these simple staples come together in one pot to make something spectacular.
- Olive oil: Adds richness and helps soften the veggies for a fragrant base.
- Onion: A diced onion brings depth and a touch of sweetness.
- Garlic: Fresh garlic infuses the chili with irresistible aroma and flavor.
- Red bell pepper: Diced for color and crunch, plus natural sweetness.
- Sweet potatoes: The star of the show, these get tender and flavorful, balancing the chili with natural sweetness.
- Black beans: Creamy and earthy, they add protein and substance.
- Kidney beans: Classic chili beans that hold their shape and soak up the spices.
- Pinto beans: Slightly nutty and beautifully tender, rounding out the trio.
- Diced tomatoes (with juice): Tomatoes bring brightness and provide the perfect saucy base.
- Vegetable broth: Makes everything stew together into a flavorful, comforting bowl.
- Tomato paste: Adds body and a pop of concentrated tomato flavor.
- Chili powder: Essential for that rich, chili warmth.
- Smoked paprika: Offers a subtly smoky note that elevates the whole dish.
- Cumin: Provides earthy depth and a lovely aromatic quality.
- Oregano: A pinch rounds out the spice blend with herbal brightness.
- Cayenne pepper (optional): Kicks up the heat if you like it spicy.
- Salt and black pepper: Adjust to taste for perfect balance.
- Fresh cilantro: Stirred in at the end for a burst of freshness.
- Avocado, lime wedges, and shredded cheese (for serving): The dream trio of creamy, tangy, and melty toppings!
How to Make Three-Bean Sweet Potato Chili
Step 1: Sauté the Base
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add your onion, garlic, and red bell pepper. Stir everything gently and let it all cook for about 5 minutes, until the vegetables are softened and the kitchen starts to smell amazing. Building this base is key—it’s where all the big flavors kick off!
Step 2: Add Sweet Potatoes
Toss in the cubed sweet potatoes and keep sautéing for another 5 minutes. This allows the sweets to pick up a little color and get a head start on tenderizing. They’re what make Three-Bean Sweet Potato Chili so sweet and velvety—don’t rush this step.
Step 3: Mix in Beans, Tomatoes, and Broth
Now, it’s time to welcome the trio of beans (black, kidney, and pinto) along with the can of diced tomatoes (juice and all), vegetable broth, and tomato paste. Stir these in until everything is beautifully combined, and the pot is starting to look deliciously full and vibrant.
Step 4: Add All the Spices
Sprinkle in the chili powder, smoked paprika, cumin, oregano, a pinch of cayenne (if you want some heat), and don’t forget the salt and black pepper. Stir well to make sure the spices are evenly distributed, infusing every bite of your chili with maximum flavor.
Step 5: Simmer Until Thick and Flavorful
Bring your chili up to a gentle boil, then drop the heat to a simmer. Let it cook uncovered for 30 to 35 minutes, stirring occasionally, until the sweet potatoes are completely tender and the chili thickens. This slow simmer helps meld all the flavors, making Three-Bean Sweet Potato Chili taste like it’s been cooking all day.
Step 6: Finish with Cilantro and Serve
Right before serving, stir in the fresh chopped cilantro. Ladle the chili into bowls, then top with creamy avocado slices, shredded cheese, and a bright squeeze of lime. Each bowl looks (and tastes) absolutely irresistible!
How to Serve Three-Bean Sweet Potato Chili
Garnishes
The right garnishes elevate every serving. A few silky slices of avocado, a shower of shredded cheese, and a squeeze of lime add richness, tang, and a bit of creaminess—accentuating all the flavors in Three-Bean Sweet Potato Chili without overpowering them. And of course, some extra cilantro never hurts!
Side Dishes
For a perfectly balanced meal, serve your chili with warm cornbread, fluffy rice, or even a handful of crunchy tortilla chips. Each of these sides is perfect for scooping up hearty bites of chili, making it a truly satisfying feast.
Creative Ways to Present
Try ladling Three-Bean Sweet Potato Chili into roasted sweet potato halves, or load it onto baked potatoes for a fun twist. For gatherings, set up a chili bar with all the toppings and let everyone build their own masterpiece. It’s super crowd-friendly and makes dinner extra interactive.
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps beautifully! Simply let it cool to room temperature and transfer it to an airtight container. It will stay fresh for up to 4 or 5 days in the fridge—perfect for grab-and-go lunches or no-effort dinners later in the week.
Freezing
Three-Bean Sweet Potato Chili freezes like a dream. Ladle cooled chili into freezer-safe containers or zip-top bags (just remember to leave a little space for expansion). It’ll keep for up to 3 months, making it ideal for meal prep or those busy nights when you crave something homemade fast.
Reheating
To reheat, simply warm individual portions on the stovetop over low heat, stirring occasionally until piping hot. For microwave reheating, cover loosely and heat in 1-minute bursts, stirring between each until heated through. If the chili has thickened in the fridge, add a splash of broth or water to restore that perfect consistency.
FAQs
Can I make Three-Bean Sweet Potato Chili in a slow cooker?
Absolutely! Add all the ingredients (except cilantro) to your slow cooker and cook on low for 6 to 7 hours. Stir in the cilantro at the end, just before serving for fresh flavor.
Is Three-Bean Sweet Potato Chili vegan?
It is naturally vegan if you skip the shredded cheese garnish. Just top with avocado, lime, and cilantro for plenty of flavor and a 100% plant-based meal.
Can I use different beans or vegetables?
Definitely! Mix and match beans like cannellini or garbanzo, or swap in veggies like corn, zucchini, or spinach for extra variety. The base recipe is forgiving and flexible.
Can I make Three-Bean Sweet Potato Chili spicier?
For more heat, add additional cayenne pepper, diced jalapeño, or a splash of hot sauce to the simmering chili. Taste as you go so it’s just the right level of spicy for you.
Does Three-Bean Sweet Potato Chili thicken as it cools?
Yes, the chili will thicken up a bit as it cools—especially after refrigerating or freezing. If you prefer it a little soupier, just add a touch more broth when reheating.
Final Thoughts
If you’re looking for a dish that’s wholesome, crowd-pleasing, and bursting with flavor, you’ll love making (and sharing) this Three-Bean Sweet Potato Chili. Every batch turns out hearty, colorful, and downright comforting. Give it a try—you might just find your new favorite fall-back recipe!
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Three-Bean Sweet Potato Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Three-Bean Sweet Potato Chili is a hearty and flavorful vegetarian dish that is perfect for a cozy night in. Packed with protein and fiber, this chili is a satisfying meal on its own or served with your favorite toppings.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes with juice
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
Serving:
- Avocado
- Lime wedges
- Shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
- Add sweet potatoes and cook for another 5 minutes.
- Stir in beans, tomatoes, broth, tomato paste, and spices. Simmer uncovered for 30–35 minutes.
- Stir in cilantro. Serve hot with avocado, cheese, and lime wedges.
Notes
- This chili can also be made in a slow cooker—combine all ingredients except cilantro and cook on low for 6–7 hours.
- Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 14 g
- Protein: 14 g
- Cholesterol: 0 mg
