This vegan 3-bean sweet potato chili is the ultimate comfort food for busy days and cold nights. It is full of protein (from all those delicious beans!), full of vitamins (love ya, sweet potatoes), AND is super, duper easy to make! So, for all you chili lovers, try this healthy version that is sure to please!
I love potatoes. Any kind. Any way. They can be baked, mashed, fried, boiled, or sautéed. They can be drenched in ketchup, covered in cheese, or smothered in butter. If it was socially acceptable to live off French fries I’d be in heaven (or my version of it at least).
However, when it comes to sweet potatoes, my feelings are still undecided. I find myself puzzled every time I eat them. My brain doesn’t understand why something sweet is served next to my savory chicken and salty sides.
The ONLY thing I know for sure, is that the health benefits of these puzzling, orange-fleshed “potatoes” is undeniable. Also undeniable: my love for chili. So, I figured what better way than incorporate them both together?!
This way I can reap the nutritional benefits without sacrificing my love for all things savory.
I mean, is there anything more satisfying than a big bowl of hearty chili that is jam-packed with immune boosting goodies?!
3-Bean Sweet Potato Chili
This meatless sweet potato chili is nourishing, packed with protein (from three different types of beans!), and is loaded with flavor. It makes a giant batch and reheats beautifully making it perfect for meal-prepping and busy nights!
Ingredients
1 tablespoon olive oil
3 small sweet potatoes, peeled & diced
½ medium brown onion, diced
2 (14.5 ounce) cans diced tomatoes
3 cups unsalted chicken broth (or veg. broth)
1 (30 ounce) can dark kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white kidney beans, rinsed and drained
2 cups sweet corn
2-3 tablespoons chili powder (I use 2)
2 teaspoons garlic powder
2 teaspoons seasoning salt (or to taste)
1 & ½ teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon cayenne, optional
-Steam sweet potatoes in the microwave for 3 minutes (or skip this step and follow additional notes below). -In a large dutch oven, add oil and sweet potatoes. Cook for 5 minutes or until slightly tender. Stirring frequently. (If you did not steam them first in the microwave, cook in the pan for an additional 4-5 minutes.) -Once the potatoes are slightly tender, add the onions. Sauté for 3 minutes. Stirring constantly. -Next, add the tomatoes, chicken broth, beans, and seasonings. Mix well. -Bring mixture to a boil. Once the chili has started to boil, cover and turn heat down to low. Simmer for 45 minutes to 1 hour. The longer the chili simmers the more flavorful it becomes. -Optional toppings: sour cream, cheese (cheddar, Colby, Mexican-blend, etc.), limes, jalapenos, tortilla chips.Directions
-I always steam potatoes in the microwave for a couple minutes before cooking. This help cut down the cooking time. However, this step is not necessary and can be easily skipped. Just sauté for an extra 4-5 minutes or until they become slightly tender. -This chili is thick so if you prefer a little extra liquid feel free to add an additional 1/2 of broth!
Jillian Lolo 