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
Scale
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
