Three Bean Sweet Potato Chili Recipe

Two white bowls with 3 bean sweet potato chili
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A hearty, savory vegetarian chili featuring a medley of different beans and an array of earthy spices.


  • 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