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
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.
Notes
- For a heartier chili, add cooked ground turkey or beef.
- This dish tastes even better the next day as flavors meld.
- Serve with cornbread, rice, or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 12 g
- Sodium: 640 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 15 g
- Protein: 12 g
- Cholesterol: 0 mg
