With three kinds of beans, hearty blended sweet potatoes, and Southwest flavors, this thick and savory Three Bean Sweet Potato Chili is destined to be a favorite!
Chili is one of my favorite meals, and this version is especially good-for-you and delicious. I use a blend of black beans, red beans, and pinto beans, to make a truly satisfying homemade chili that my family devours. I also add mashed sweet potato to give this dish even more nutritional “oomph” and because, well, I always have sweet potatoes in the kitchen!
How to Make Sweet Potato Chili
- Saute the Aromatics. Heat the olive oil in a deep pot over medium heat. Add the onions and saute 4 to 5 minutes. Add the garlic and spices, cook about 1 minute more.
- Simmer with the Broth, Beans, and Salsa. Stir in the broth/water, salsa and beans, and bring to a boil. Then reduce the heat to simmering, cover the pot, and cook the chili for 20 minutes.
- Stir in the Mashed Sweet Potato. Add in the mashed sweet potato, stirring well to combine. Remove from heat. The chili should be relatively thick with just a bit of liquid. Garnish with diced avocado.
- Serve and Enjoy!
Tips for Success
- Experiment with Substitutions: Chili is a very forgiving dish, so if you happen to have cannellini beans instead of pinto beans, or kidney beans instead of black beans, feel free to use those instead!
- Turn Up the Heat: Craving a spicier bowl? You can add small amounts of crushed red pepper, cayenne powder or Cholula tobasco sauce. But be careful! It’s easy to overdo it, so go very slowly and taste in between additions.
- Play around with toppings: I love serving this with diced avocado on top – the extra bit of creaminess is really to die for. But other tasty toppings include cheddar cheese, toasted breadcrumbs or even crumbed up cornbread! In fact, crumbled cornbread, cheese AND avocado might just be the combo to beat.
- Quick Bread: If you have time, whipping up some corn muffins, soda bread, or a batch of johnny-cakes is a great idea! Almost any savory quick bread goes well with this chili. I love this Cheddar Cornbread with this chili.
- Elbow Macaroni: Cincinnati Chili, anyone? Serving up this recipe with fresh, hot pasta is a totally delicious way to go. I like using elbows, because they mix into the dish really easily.
- Garlic Bread: If you ask me, garlic bread goes with just about every savory dish. This chili is no exception!
How to Store and Reheat Leftovers
This vegetarian chili can be stored, tightly covered, for up to 4 days in the refrigerator. To reheat, simply heat through on the stovetop.
Can I Freeze This Chili?
Yes! Cool the cooked chili until it is room-temperature. Then transfer to an airtight container, and freeze for up to 3 months.Print
Three Bean Sweet Potato Chili Recipe
A hearty, savory vegetarian chili featuring a medley of different beans and an array of earthy spices.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8
- Category: Chili
- Method: Stovetop
- Cuisine: American
- 1 TBS olive oil
- 1 cup finely diced red onion
- 2 garlic cloves, minced
- 2 TBS mild chili powder
- ½ TBS ground cumin
- 1 tsp Kosher salt
- 1 ½ tsp smoked paprika
- ½ tsp turmeric
- ½ cup smooth salsa
- 2 cups water or broth
- 1/8 tsp ground black pepper
- 1 15-oz can pinto beans, drained and rinsed
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can red beans, drained and rinsed
- ¾ cup baked sweet potato flesh, mashed
- 1 avocado, diced
Heat 1 tablespoon of olive oil in a deep pot over medium heat. Add the onions and saute until the onion is soft, 4 to 5 minutes. Add the garlic and spices, cook about 1 minute more.
Add the water, salsa and beans. Stir to combine. Increase the heat and bring to a boil. Then reduce to a simmer, cover, and cook for 20 minutes.
Stir in the mashed sweet potato. Remove from heat and serve. The chili should be relatively thick with just a bit of liquid. Garnish with diced avocado.
Keywords: vegetarian chili, vegan chili