Description
This hearty Three-Bean Sweet Potato Chili combines the natural sweetness of tender sweet potatoes with the robust flavors of three varieties of beans and warming spices. Perfect for a comforting and nutritious meal, this chili is simmered to perfection, delivering a balanced blend of sweetness, spice, and earthiness. Ideal for vegetarians and anyone looking for a wholesome dinner option, it’s easy to prepare and packed with fiber and protein.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Beans & Liquids
- 1 (14 oz) can black beans, drained and rinsed
- 1 (14 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can pinto beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 1/2 cups vegetable broth
- 1 tablespoon tomato paste
Finishing Touches
- Juice of 1 lime
- Fresh cilantro for garnish
Optional Serving Suggestions
- Cooked rice
- Tortilla chips
- Avocado slices
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
- Cook vegetables: Add the peeled, diced sweet potato and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally to soften the vegetables slightly.
- Add spices: Stir in the ground cumin, smoked paprika, chili powder, and ground cinnamon. Cook for 1 minute, allowing the spices to release their aromas.
- Combine beans and liquids: Add the drained black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste to the pot. Stir everything together to combine evenly.
- Simmer chili: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 30-35 minutes, stirring occasionally, until the sweet potatoes are tender and the chili thickens to your desired consistency.
- Season and finish: Stir in the juice of one lime. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro. Optionally, serve with cooked rice, tortilla chips, or slices of avocado for added texture and flavor.
Notes
- Adjust the spice levels by increasing or decreasing chili powder according to your heat preference.
- For a smoky depth, consider adding a chipotle pepper in adobo sauce.
- This chili stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- For extra protein, add cooked quinoa or a plant-based meat substitute.
- To make it gluten-free, verify that all canned ingredients do not contain gluten-containing additives.
