Three-Bean Sweet Potato Chili Recipe

Meet your new favorite comfort food: the Three-Bean Sweet Potato Chili. This vibrant, nourishing chili is as delicious as it is wholesome, packed to the brim with hearty beans, tender sweet potatoes, and a symphony of aromatic spices. Whether you’re cooking for family, meal prepping for the week, or needing a cozy dish for a chilly night in, this stovetop chili has everything you crave—rich flavors, satisfying texture, and a healthy dose of plant-based goodness in every bite.

this Recipe

Ingredients You’ll Need

The beauty of Three-Bean Sweet Potato Chili lies in its simple, pantry-friendly lineup of ingredients. Each element brings something special, coming together to create an irresistible mix of flavor, color, and comfort.

• Olive oil: Adds richness and helps soften the veggies for the best texture.
• Onion (1 medium, diced): The starting point for a savory flavor base.
• Garlic (3 cloves, minced): Brings a subtle kick and depth that makes the chili shine.
• Sweet potato (1 medium, peeled and diced): Adds natural sweetness, color, and silky texture.
• Black beans (15 oz can, drained and rinsed): Creamy and mild, they soak up all those chili spices.
• Kidney beans (15 oz can, drained and rinsed): Classic chili beans with a robust flavor and hearty bite.
• Pinto beans (15 oz can, drained and rinsed): Provide a soft, buttery contrast to the other beans.
• Diced tomatoes (14.5 oz can): Tangy and juicy, they build the chili’s saucy base.
• Tomato sauce (8 oz can): Thickens and enriches the chili with deep tomato flavor.
• Vegetable broth (1 1/2 cups): Adds moisture while infusing savory undertones.
• Chili powder (2 teaspoons): The essential spice for warmth and that signature chili taste.
• Ground cumin (1 teaspoon): Gives a subtle earthiness that ties the flavors together.
• Smoked paprika (1/2 teaspoon): Infuses a gentle smokiness for an irresistible aroma.
• Salt (1/2 teaspoon): Balances and elevates all the other flavors.
• Black pepper (1/4 teaspoon): For a hint of sharpness to wake up your tastebuds.
• Cayenne pepper (pinch, optional): A little heat if you love your chili with a spicy twist.
• Lime juice (from 1/2 lime): Brightens everything up with zesty acidity right before serving.
• Chopped cilantro (optional, for garnish): Adds a fresh, herby finish to every bowl.

How to Make Three-Bean Sweet Potato Chili

Step 1: Sauté the onion and garlic

Start with a large pot or Dutch oven over medium heat. Warm the olive oil until shimmering, then add the diced onion. Let it cook, stirring occasionally, until the onion softens and turns translucent—about 4 to 5 minutes. Toss in the minced garlic and cook for another 30 seconds. This quick sauté creates a fragrant foundation for your Three-Bean Sweet Potato Chili.

Step 2: Add the sweet potato

Drop in the peeled and diced sweet potato, stirring everything together so it gets coated in the aromatic oil and starts to soften. Cook for about 5 minutes, giving it a stir now and then. The sweet potato will soak up those savory flavors and begin to develop some tender edges, setting the stage for a hearty chili.

Step 3: Add the beans, tomatoes, and liquids

Time to pile on the beans! Add the drained and rinsed black beans, kidney beans, and pinto beans along with the diced tomatoes, tomato sauce, and vegetable broth. Stir everything together so the ingredients are well combined and the colors are beautifully distributed. The vibrant mixture already smells fantastic!

Step 4: Season and simmer

Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and that pinch of cayenne if you like a little extra heat. Stir well. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25 to 30 minutes, stirring occasionally. The sweet potatoes should get perfectly tender, and the chili thickens to just the right consistency.

Step 5: Add lime juice and finish

Right before you’re ready to serve, squeeze in the juice from half a lime. This simple step brightens up the chili, balancing the richness and bringing all those flavors to life. Ladle the hot, hearty chili into bowls and sprinkle with chopped cilantro if you love that herby freshness. Your Three-Bean Sweet Potato Chili is ready to enjoy!

How to Serve Three-Bean Sweet Potato Chili

Garnishes

Garnishes are where you can personalize every bowl of Three-Bean Sweet Potato Chili. Try a tangle of fresh cilantro, a dollop of vegan sour cream, creamy diced avocado, or that classic handful of crunchy tortilla chips. The toppings add extra color, texture, and a little wow-factor for family and guests alike.

Side Dishes

Bring your meal to the next level by serving the chili with fluffy rice, warm cornbread, or even a crisp green salad. The chili’s bold flavors pair beautifully with something light and fresh, or with a tender roll to soak up every last bit of that zesty sauce.

Creative Ways to Present

Don’t be afraid to have fun with presentation! Pour your Three-Bean Sweet Potato Chili into bread bowls, serve it over a baked potato, or layer it into burritos and wraps. If you’re meal-prepping, portion it into jars for a grab-and-go lunch that’s sure to make everyone around jealous.

Make Ahead and Storage

Storing Leftovers

Once your Three-Bean Sweet Potato Chili has cooled to room temperature, transfer leftovers to airtight containers and refrigerate. The flavors get even better overnight! It keeps beautifully in the fridge for up to four days, making it a fantastic make-ahead meal option for busy weeks.

Freezing

This chili is a dream for batch cooking. Simply ladle cooled chili into freezer-friendly containers or zip-top bags, leaving a little space at the top for expansion. Freeze for up to three months. When you need a quick, nourishing meal, you’ll have a delicious bowl of Three-Bean Sweet Potato Chili ready to go!

Reheating

To reheat, transfer individual portions to a saucepan and warm gently over medium heat, adding a splash of broth or water if it’s too thick. For frozen chili, thaw overnight in the fridge or use the microwave’s defrost setting, then reheat until steaming hot and fragrant. It tastes just as comforting as the day you made it.

FAQs

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

Absolutely! Sauté the onion and garlic in a skillet first, then add everything except the lime juice and garnishes to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, add the lime juice before serving, and enjoy effortless chili perfection.

How can I make the chili spicier?

If you love heat, add extra cayenne pepper, toss in a diced jalapeño with the onions, or swirl in your favorite hot sauce just before serving. It’s super easy to customize the spice level to suit your taste.

Can I use different beans in Three-Bean Sweet Potato Chili?

Definitely! Go for navy beans, cannellini, or even chickpeas if that’s what you have on hand. The recipe is wonderfully flexible, and each bean type Main Course.

Is it possible to make this chili oil-free?

Yes! Simply sauté the onions and garlic in a splash of vegetable broth instead of olive oil. The chili will still be flavorful, hearty, and just as satisfying, making it even lighter.

What’s the best way to serve Three-Bean Sweet Potato Chili for a crowd?

Set up a chili bar! Keep the pot warm, set out bowls of toppings like shredded cheese, chopped onions, cilantro, avocado, and tortilla chips, and let everyone build their perfect bowl. It’s a fun, interactive way to feed a hungry group.

Final Thoughts

Give this Three-Bean Sweet Potato Chili a spot in your dinner rotation, and it’s guaranteed to win you over—hearty, flavorful, and endlessly customizable. There’s no better way to bring warmth and color to your table, so gather your favorite toppings and dig in!

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