Imagine a hearty, colorful bowl that warms both your hands and your heart—this is exactly what you’ll get with Three-Bean Sweet Potato Chili. Loaded with vibrant veggies and three kinds of tender beans, every spoonful offers bold flavor, satisfying texture, and a gentle kick of spices that makes chilly evenings feel downright cozy. Whether you’re hosting family, feeding a crowd, or just craving a nourishing plant-based dinner, this is the kind of meal everyone will cheer for. Plus, it’s vegan, gluten-free, and packed with so much flavor that you’ll be making it on repeat.
Ingredients You’ll Need
All you need are pantry staples and a few fresh veggies to create the magic of Three-Bean Sweet Potato Chili! Each ingredient brings an essential layer—whether it’s creaminess, tang, earthiness, or a pop of sweetness—that makes this chili truly sing.
- Olive oil: Adds richness and helps sauté veggies to buttery softness.
- Yellow onion: The savory backbone—diced small so it melts seamlessly into the chili.
- Garlic: Minced for punchy, aromatic depth in every bite.
- Sweet potato: Peeled and diced; brings delightful sweetness and satisfying chunks.
- Red bell pepper: Adds color and a juicy, subtle sweetness to the chili mix.
- Zucchini: Offers gentle flavor and lovely creaminess when cooked down.
- Black beans: Drain and rinse these hearty beans for protein and richness.
- Kidney beans: Their robust texture makes them the perfect chili classic.
- Pinto beans: Creamy and mild, they balance the other beans beautifully.
- Diced tomatoes (canned): The tangy, juicy foundation for your sauce.
- Tomato paste: Intensifies the tomato flavor and helps thicken the chili.
- Vegetable broth: Adds liquid and depth, binding all the flavors together.
- Chili powder: The essential spice for chili’s signature warmth.
- Ground cumin: Earthy and toasty, cumin builds savory undertones.
- Smoked paprika: A touch of smokiness adds intrigue every time you lift your spoon.
- Dried oregano: For an aromatic hint of the Mediterranean.
- Cayenne pepper (optional): For those who love a little extra heat—add to taste.
- Salt and black pepper: Essential seasonings that amplify every flavor.
- Fresh cilantro & avocado slices (optional): Finish with brightness and creamy coolness for a picture-perfect bowl.
How to Make Three-Bean Sweet Potato Chili
Step 1: Sauté the Onion and Garlic
Start by heating olive oil in a big, sturdy pot over medium heat. Toss in your diced onion and let it cook for about five minutes, stirring occasionally, until it starts to turn translucent and tantalizingly fragrant. Add the minced garlic and let it sizzle for just a minute—this builds a beautiful flavor base that makes the whole house smell amazing.
Step 2: Add the Veggies
Next, pile in your sweet potato, red bell pepper, and zucchini. Sauté everything together for 5-7 minutes. The veggies will start to soften but retain a bit of bite. This is where the color starts to pop, and those sweet potatoes begin to soak up all the aromatic goodness from the pot.
Step 3: Add Beans and Tomatoes
Pour in the black beans, kidney beans, and pinto beans (all drained and rinsed, of course). Follow that with the diced tomatoes, tomato paste, and vegetable broth. Stir it all together until everything is well combined—the pot will be joyously full and full of promise.
Step 4: Spice It Up
Now it’s time for all the spices. Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you want some heat. Add salt and black pepper to taste. Give everything a really good stir, making sure the spices are evenly dispersed, so every bite packs flavor.
Step 5: Simmer to Perfection
Turn the heat to high and bring the pot to a gentle boil. Once it’s bubbling, reduce the heat to low and let it all simmer uncovered for 25-30 minutes. The sweet potatoes will become tender, the chili will thicken beautifully, and all those flavors will mingle perfectly. Taste and adjust seasonings as needed before serving up your masterpiece.
How to Serve Three-Bean Sweet Potato Chili
Garnishes
Fresh toppings take Three-Bean Sweet Potato Chili to the next level. Try chopped cilantro for herby brightness, creamy avocado slices for richness, or a squeeze of lime for a tangy lift. Crumbled tortilla chips or a dollop of vegan sour cream are also wonderful choices if you have them on hand.
Side Dishes
This chili is plenty hearty on its own, but if you want to round out your meal, serve it with a side of warm cornbread, a generous helping of steamed rice, or even a simple green salad. Each pairing balances out the rich, spicy flavors and adds a little extra comfort to your dinner table.
Creative Ways to Present
Don’t be afraid to get playful! Spoon your Three-Bean Sweet Potato Chili over baked sweet potatoes for double the comfort, use it as a filling for burrito bowls, or even serve in mini bread bowls for a crowd-pleasing party appetizer. The possibilities are endless, and each one lets you make this chili your own.
Make Ahead and Storage
Storing Leftovers
The beauty of Three-Bean Sweet Potato Chili is that it tastes even better the next day. Let it cool to room temperature, then store in airtight containers in the refrigerator for up to five days. The flavors deepen as it rests, making every leftover bowl a little richer and heartier.
Freezing
If you love meal prep, this chili is your friend—just portion into freezer-safe containers (leave a little room at the top for expansion) and freeze for up to three months. It thaws beautifully, making lunchtime or busy weeknight dinners a total breeze.
Reheating
To reheat, simply transfer the chili to a pot and warm it gently over medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it has thickened too much in the fridge. Microwave reheating also works perfectly for individual servings—heat, stir, and enjoy!
FAQs
Can I make Three-Bean Sweet Potato Chili in a slow cooker?
Absolutely! For the best flavor, sauté the onion, garlic, and veggies first, then transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-8 hours. The result is a deeply infused, effortless chili.
Is this chili spicy?
The Three-Bean Sweet Potato Chili is gently spiced but not overly hot. The heat level is totally up to you—add more cayenne or toss in fresh jalapeño if you love a bolder kick, or simply leave it out for a milder, family-friendly meal.
Can I substitute different beans?
Of course! The trio of black, kidney, and pinto beans makes a great base, but you can swap in cannellini, navy, or even chickpeas if you prefer. Just aim for three varieties for depth of flavor and satisfying texture.
Can I add protein to this chili?
This version is naturally protein-packed thanks to all those beans, but you can absolutely stir in cooked quinoa or tofu for even more protein power. If you aren’t vegan, shredded chicken or turkey also work well.
How can I thicken or thin the chili?
If your chili is too thick, simply add a splash of vegetable broth or water until it’s the consistency you like. For a thicker chili, simmer a bit longer uncovered or mash some of the sweet potatoes and beans with the back of a spoon.
Final Thoughts
No matter the season or occasion, you can always count on Three-Bean Sweet Potato Chili to deliver big flavor, wholesome comfort, and a table full of happy faces. Give it a try and let it become one of your go-to favorites—one spoonful, and you’ll see just why this recipe is such a winner!
Print
Three-Bean Sweet Potato Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A hearty and flavorful Three-Bean Sweet Potato Chili recipe that is vegan, gluten-free, and packed with protein and fiber. This comforting chili is perfect for a cozy night in or feeding a crowd.
Ingredients
For the chili:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 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 (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro and avocado slices for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add sweet potato, bell pepper, and zucchini, and sauté for 5-7 minutes until slightly tender.
- Stir in black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth.
- Add chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until the sweet potatoes are tender and the chili thickens.
- Taste and adjust seasoning as needed.
- Serve hot with optional garnishes.
Notes
- This chili can be made a day ahead for even better flavor.
- For a spicier version, increase cayenne or add chopped jalapeño.
- To make it in a slow cooker, sauté the aromatics first, then add all ingredients and cook on low for 6-8 hours.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 9g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
