If you’re craving comfort in a bowl, the Three-Bean Sweet Potato Chili is pure magic. This cozy, color-packed chili features three hearty types of beans, melt-in-your-mouth sweet potatoes, a vibrant mix of peppers, and a satisfying swirl of warming spices. It’s vegan, gloriously filling, and reliable for everything from busy weeknights to weekend get-togethers. With just one pot and pantry staples, you’ll serve up a dinner that’s soulful, substantial, and absolutely cravable—trust me, you’ll want to make this Three-Bean Sweet Potato Chili on repeat!

Three-Bean Sweet Potato Chili Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Three-Bean Sweet Potato Chili is handpicked for a reason, and the whole mix is a powerhouse of flavor, texture, and nutrient-rich color. These staples work together deliciously, making the recipe simple but never boring—each element gets its moment to shine!

Olive oil: Creates a rich base for sautéing and brings a subtle fruitiness to the dish.
Onion: Foundational for sweet, aromatic depths—diced onion is the flavor builder here.
Garlic: Minced fresh garlic adds a bold, zesty punch that wakes up all the other flavors.
Red bell pepper: Offers sweet crunch and a burst of vivid color.
Green bell pepper: Gives a gentle bitterness for balance and rounds out the veggie mix.
Sweet potatoes: The star for creamy, slightly caramelized bites that complement all the beans.
Black beans: These bring a hearty, earthy base that makes every spoonful satisfying.
Kidney beans: Their nutty taste and firmness help anchor the chili’s texture.
Pinto beans: Creamy and mild, quick to soak up the saucy flavors all around them.
Diced tomatoes with juice: A juicy, tangy backdrop that forms the chili’s signature saucy texture.
Vegetable broth: Use your favorite broth to lend savory flavor and plenty of moisture as it all simmers together.
Tomato paste: Intensifies the tomato goodness and gives every bite a luscious, rich finish.
Chili powder: The classic chili kick—add more or less to suit your taste!
Ground cumin: Earthy and aromatic, it adds a subtle sense of warmth and depth.
Smoked paprika: For that unforgettable touch of smokiness that elevates every bite.
Ground cinnamon: Just a bit delivers unexpected sweetness and complexity.
Salt: Essential for amping up all the flavors.
Black pepper: A gentle touch of bite to pull everything together.
Cayenne pepper (optional): If you love spice, toss in a bit for a lively kick!
Fresh cilantro: Vibrant green flecks for garnish, adding freshness and aroma just before serving.

How to Make Three-Bean Sweet Potato Chili

Step 1: Sauté the Aromatics

Start by heating the olive oil in a generous, heavy-bottomed pot over medium heat. When it shimmers, toss in the diced onion and let it cook, stirring occasionally, for about 5 minutes until it turns soft and sweetly fragrant. Drop in the minced garlic alongside the red and green bell peppers, and continue to cook for another 3 minutes, allowing everything to mingle and brighten. This is the foundation—take your time here for maximum flavor!

Step 2: Add Sweet Potatoes and Soften

Now stir in the diced sweet potatoes. These lovely orange cubes want to soften up just a bit before you add the rest of the goodies, so let them cook for about 5 minutes. Give everything a gentle stir every so often—it helps those sweet potatoes and peppers get their edges ever-so-slightly golden.

Step 3: Pour in Beans, Tomatoes, and Spices

With the veggies softened, it’s time to invite in all three beans: black, kidney, and pinto. Dump them in (drained and rinsed, of course!) along with the can of diced tomatoes—juice and all—plus the vegetable broth and tomato paste. Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, black pepper, and optional cayenne. Stir until everything is swimming in a saucy, spiced tomato bath that already smells good enough to eat.

Step 4: Simmer to Chili Magic

Bring the pot to a gentle boil, then immediately reduce the heat to low. Cover and let the chili burble away for 30 to 35 minutes, stirring now and then. You’ll know it’s ready when the sweet potatoes are marvelous and tender, and everything has thickened into a hearty, scoopable chili. Taste and adjust the seasonings if you’d like—even just a pinch more salt or spice can transform the flavor.

Step 5: Garnish and Serve

When your Three-Bean Sweet Potato Chili is piping hot and incredibly aromatic, ladle it into bowls and shower each serving generously with fresh cilantro. This last flourish brightens up all those cozy, warm flavors. Now dig in!

How to Serve Three-Bean Sweet Potato Chili

Garnishes

You can’t go wrong with toppings—fresh cilantro is the classic, but diced avocado, thinly sliced jalapeños, lime wedges, or even a sprinkle of vegan cheese all take your Three-Bean Sweet Potato Chili to the next level. Each scoop can be uniquely delicious and special, so let everyone add their personal twist at the table.

Side Dishes

The robust, hearty nature of this chili invites all sorts of sidekicks. Cornbread is a perennial favorite, soaking up every bit of saucy goodness. If you’re craving extra comfort, serve over fluffy rice or scoop up bites with crisp tortilla chips. Leftover chili even perks up a baked potato beautifully for lunch the next day!

Creative Ways to Present

If you want to serve your Three-Bean Sweet Potato Chili for a party or family meal, try fun presentations. Spoon the chili into individual mugs for a backyard cookout vibe or offer a chili bar with bowls of toppings. For a show-stopping twist, ladle it over roasted sweet potato halves or pile it high on nachos for a dazzling appetizer spread.

Make Ahead and Storage

Storing Leftovers

Three-Bean Sweet Potato Chili is a meal prep superstar! Let your chili cool to room temperature, then ladle it into airtight containers. It keeps well in the fridge for up to 5 days, and—like many chilis—actually gets even tastier as the flavors continue to meld overnight.

Freezing

This chili freezes like a dream, making it fabulous for batch cooking. Once fully cooled, portion it into freezer-safe containers or resealable bags, leaving a little space for expansion. It’ll keep beautifully for up to three months, ready to save the day when you need a quick, hearty dinner.

Reheating

To reheat, just pop refrigerated chili into a saucepan and warm gently over medium-low heat, stirring occasionally. If reheating from frozen, let it thaw overnight in the fridge or warm gently straight from frozen—add a splash of broth or water to loosen it if necessary. The flavors come back just as rich and bold as day one.

FAQs

Can I make the Three-Bean Sweet Potato Chili in a slow cooker?

Absolutely! Simply sauté the onion, garlic, and peppers as directed, then transfer everything to your slow cooker along with the remaining ingredients. Cook on low for 6 to 8 hours or high for about 4 hours, until the sweet potatoes are tender and everything is aromatic.

Is this chili spicy?

This chili is flavorful rather than fiery, but if you’re sensitive to heat, feel free to skip the cayenne. Craving extra spice? Top with fresh jalapeños or serve with your favorite hot sauce!

Can I add meat to the recipe?

Yes, this recipe is easy to customize if you’re not following a vegan diet. Add cooked ground turkey or beef after sautéing the veggies and before pouring in the beans and tomatoes for a heartier version. It’s irresistibly good either way!

How can I make this dish even more filling?

For extra heft, serve the Three-Bean Sweet Potato Chili over quinoa or brown rice, or fold in extra veggies like corn or chopped kale in the last 10 minutes of simmering. The possibilities are endless!

Can I prepare this dish in advance for meal prep?

Definitely! In fact, Three-Bean Sweet Potato Chili tastes even better after a day in the fridge. Prepare a batch over the weekend, portion into meal prep containers, and enjoy nourishing lunches or dinners all week long.

Final Thoughts

This Three-Bean Sweet Potato Chili is pure weeknight (or weekend) joy—nutritious, vibrant, and deeply satisfying. If you need a go-to chili that’ll warm hearts and fill bellies, let this one be it. Give it a try, and I know you’ll find yourself coming back for seconds, maybe thirds!

Three-Bean Sweet Potato Chili Recipe

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4.5 from 22 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This hearty and satisfying Three-Bean Sweet Potato Chili is a perfect dish for cozy nights. Loaded with beans, sweet potatoes, and a blend of spices, this vegan and gluten-free chili is flavorful and nutritious.

Ingredients

Scale

Chili:

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 medium sweet potatoes, 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 (28 oz) diced tomatoes with juice
2 cups vegetable broth
2 tbsp tomato paste
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)

Garnish:

Fresh cilantro for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add the onion and cook until softened.
Stir in garlic and bell peppers, cook for 3 minutes.
Add sweet potatoes and cook for 5 minutes.
Stir in beans, tomatoes, broth, tomato paste, spices, bring to a boil.
Reduce heat and simmer for 30–35 minutes until sweet potatoes are tender.
Adjust seasoning and garnish with cilantro before serving.