Tuesday, March 5, 2013

Three Bean & Sweet Potato Chili

Pin It
Last week I had a Chili party on my Facebook page and I got a ton of wonderful Chili recipes dropped off.

I was IMMEDIATELY intrigued by this recipe for Amazing 3 Bean Sweet Potato Chili from Melissa over at  My Whole Food Life.  Melissa is a Vegan and has a ton of amazing recipes on her blog.  Please stop by and check it out.  Make sure you say "Hi" from me :)

I adapted this recipe slightly and found that this was such a hearty chili that I didn't even miss the meat I usually put in my chili.  I will definitely use this recipe again.

This is the perfect bowl for a meatless meal plan and can be completely vegetarian by switching out the chicken stock I used for vegetable stock.

Here's what you need:

4 cups low sodium chicken stock, or vegetable stock for a vegetarian chili
1- 15 oz. can black beans, drained and rinsed
1 -15 oz. can pinto beans, drained and rinsed
1 -15 oz. can kidney beans, drained and rinsed
1 - 28 oz. can petite diced tomatoes
1 yellow onion, chopped or diced
1 cup frozen corn
1- 2 sweet potatoes, peeled and diced into 1" pieces (I used 1 huge swt. potato)
4 garlic cloves, grated on a micro plane
2 Tbs. chili powder
1 Tbs. cumin
1 Tbs. paprika
1 tsp. dried oregano
1/2 tsp. allspice
1/8 tsp. cayenne
1-2 tsp. salt, kosher
1 tsp. sugar

Optional toppings:

sour cream
crushed tortilla chips
shredded cheese

In a 5 quart or larger Dutch oven or stockpot saute the onion and sweet potato cubes until the onion is slightly tender, about 5 minutes.
Add the grated garlic and stir.  Cook for about 1 minute.
Add the spices and stir.  Cook for about 1 minute, this helps to intensify the flavors.
Add the tomatoes and stir.
Add the chicken or vegetable stock and stir.  
Add the beans and corn and stir to incorporate.  Bring to a boil then reduce to a simmer. Cover and continue to simmer for 1 to 1-1/2 hours.  
If you would like it a little thicker you can add a slurry of flour and water.  In a small bowl or glass add 3 Tbs. flour and enough water to just make it liquid, not runny. Turn the heat off and add the slurry then turn the heat back on and simmer for a few minutes until it thickens up.
Top with your favorite chili toppings and enjoy!

Serves - a lot!
Here's the handy printable - Three Bean and Sweet Potato Chili


  1. wow, I love the addition of sweet potatoes. I don't use them a whole lot, but they sound perfect for a chili. Thanks for sharing on Foodie Friday.

  2. I would have never thought of putting sweet potatoes either...great addition to a chili.

  3. OMGosh that looks yummy! I can't wait to try this. Thanks for posting!!


Thank you for your comment. I enjoy reading each and every one. I will try to respond in a timely manner so please make sure you have an email linked to your account.