Description
This hearty and flavorful Three-Bean Sweet Potato Chili is a vibrant, nutritious vegetarian meal perfect for cozy dinners. Packed with black beans, kidney beans, pinto beans, tender sweet potatoes, and warming spices, it delivers a satisfying texture and depth of flavor. Simmered to perfection and finished with fresh lime juice and cilantro, this chili is delicious served on its own or paired with rice, tortilla chips, or avocado.
Ingredients
Vegetables and 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
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
Beans and 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
Seasonings and Garnish
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
Optional Serving Suggestions
- Cooked rice
- Tortilla chips
- Avocado slices
Instructions
- Prepare aromatics: Heat olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
- Cook vegetables: Add diced sweet potato and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, allowing the vegetables to start softening.
- Add spices: Stir in ground cumin, smoked paprika, chili powder, and ground cinnamon. Cook for 1 minute to release the spices’ aromas.
- Combine beans and liquids: Add drained and rinsed black beans, kidney beans, and pinto beans, canned diced tomatoes, vegetable broth, and tomato paste. Stir thoroughly to combine all ingredients evenly.
- Simmer chili: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 30-35 minutes, stirring occasionally, until sweet potatoes are tender and chili thickens.
- Finish and season: Stir in fresh lime juice. Taste and adjust seasoning with additional salt and black pepper if desired.
- Serve: Serve the chili hot, garnished with fresh cilantro. Optionally accompany with cooked rice, tortilla chips, or sliced avocado for added texture and flavor.
Notes
- For extra heat, add a chopped jalapeño or a pinch of cayenne pepper along with the spices.
- Use vegetable broth with low sodium to control salt levels if preferred.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- Adjust the thickness by adding more broth or simmering longer for a thicker chili.
- Ensure to rinse canned beans well to reduce sodium and improve flavor.
