Description
A hearty and flavorful Three-Bean Sweet Potato Chili, perfect for a wholesome vegetarian meal. This comforting chili combines sweet potatoes, three varieties of beans, and a blend of aromatic spices simmered together to create a delicious, nutritious dish that’s easy to prepare in about 50 minutes.
Ingredients
Scale
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 & Garnishes
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
Optional
- 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 and diced sweet potato and diced red bell pepper to the pot. Cook for approximately 5 minutes, stirring occasionally to combine and soften the vegetables slightly.
- Add Spices: Stir in ground cumin, smoked paprika, chili powder, and ground cinnamon. Cook for about 1 minute until the spices release their aroma, enhancing the flavor of the dish.
- Combine Beans and Liquids: Add drained and rinsed black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine all ingredients evenly.
- Simmer Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30-35 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened to your preference.
- Finish and Season: Stir in the fresh lime juice and adjust seasoning by adding more salt and black pepper as desired for balanced flavor.
- Serve: Serve the chili hot, garnished with fresh cilantro. Optionally, accompany with cooked rice, tortilla chips, or sliced avocado for added texture and taste.
Notes
- You can adjust the chili powder to make the chili more or less spicy according to your preference.
- If you prefer a thicker chili, simmer uncovered for an additional 5-10 minutes to reduce the liquid further.
- This chili stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Use fresh lime juice at the end to brighten the flavors without overpowering the dish.
- For added protein, consider topping with a dollop of Greek yogurt or shredded cheese if not vegan.
