Description
A hearty and nutritious Three-Bean Sweet Potato Chili packed with plant-based protein, fiber, and vibrant spices. This vegan and gluten-free dish is perfect for a comforting meal that’s easy to prepare and customize.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 large sweet potato, peeled and diced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
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
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Juice of 1 lime
Fresh cilantro for garnish
Optional: Cooked rice, tortilla chips, or avocado for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 3-4 minutes until softened.
- Add sweet potato and red bell pepper; cook for 5 minutes, stirring occasionally.
- Stir in cumin, smoked paprika, chili powder, and cinnamon; cook for 1 minute until fragrant.
- Add black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until sweet potatoes are tender and chili is thickened.
- Stir in lime juice. Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with cilantro, and paired with rice, tortilla chips, or avocado.
Notes
For added greens, stir in chopped spinach or kale in the last 5 minutes of cooking.
Adjust spice level by modifying chili powder or adding diced jalapeños.
Sweet potatoes can be replaced with butternut squash or carrots.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, American
Nutrition
- Serving Size: 4-6 servings
- Calories: 320 kcal
