Amazing 3 Bean Sweet Potato Chili (Vegan)

Melissa King Recipes, Soups

This Sweet Potato Chili recipe is fantastic!  I cannot take credit though.  My husband Marcus created it.  He is the chili guy in the family.  Actually, up until recently, he was the cook too!

I have learned a great deal from him. 🙂  Also, I should mention, this sweet potato chili is super easy to make.  You just throw everything in a pot and cook.

It would probably be extra good slow cooked in the crock pot.

 

sweet potato chili

 

We brought this healthy chili to a family member’s house on Thanksgiving.  Everyone that tried it, loved it.   This recipe also makes a large amount so you can freeze some for those busy days.  I freeze it in serving sized containers.

 

We just added an updated video for this recipe. You can view it below. For more videos, you can subscribe to my You Tube channel.

 

Amazing 3 Bean Sweet Potato Chili

Amazing 3 Bean Sweet Potato Chili

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Prep Time 20 min Cook Time 3 hr


Ingredients

  • 3 cups veggie stock
  • 2 cups black beans
  • 2 cups kidney beans
  • 2 cups pinto beans
  • 1 28 oz can organic diced tomatoes or about 7 cups diced tomatoes
  • 1 onion diced
  • 1 cup corn (please try to buy this organic)
  • 2 sweet potatoes diced
  • 4 med-lg garlic cloves minced
  • 1 T chili powder
  • 3/4 T cumin
  • 1 tsp smoked paprika
  • 2 T oil (we used grapeseed oil)

Instructions

  • We use dried beans and just soak them overnight. Boil them for about 10 minutes in the morning. Makes for a much cleaner taste.
  • Take all the ingredients and throw them in a large pot.
  • Cook on high for about 3 hours covered stirring every once in a while.
  • For the last 1/2 hour cook uncovered and you can also add about a T of flour to thicken the sauce if needed. We used brown rice flour.

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Recipe Notes

This makes a ton of chili. If you don’t eat it all, it should freeze nicely and then you will have a backup meal for a day when you don’t feel like cooking. This came out so well that we are probably going to make this for our family thanksgiving meal. After all, we are the weird vegans of the family.

sweet potato chili

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192 thoughts to “Amazing 3 Bean Sweet Potato Chili (Vegan)”

  1. I will try this soon. Melissa, is it hard to be a vegetarian/vegan in Texas? It is much easier here in Oregon cos there are so many people that are. Also there are great vegan restaurants around here!
    Reply
    1. Tijen, mostly it's easy, but we don't have too many choices when it comes to eating out. We do have a good farmers market and a whole foods nearby. I love Oregon! Its so beautiful! Its been a while since i have been though. Does it get lots of rain like Washington State?
      Reply
  2. Yes, it rains a lot, but mostly drizzles (November through April) It is beautiful, and we have the best berries of all kinds, hazelnuts, apples, and pears which grow locally. Come up for a visit with your family!
    Reply
  4. I am trying to start using dried beans instead of canned. If the recipe calls for 2 cups of beans, is that for the dried beans and would it be less if using canned beans instead? Thanks so much!
    Reply
      1. how many dry beans make up 2 cups after soaking? Also, I've never used sweet potatoes but recently found that I love them. Do you peel the sweet potatos like you would a white potato? Can't wait to make this recipe, it sounds and looks delicious!!
        Reply
        1. I am not sure how many dried beans make up 2 cups hydrated. I want to say about 1 1/2? 2 cups of hydrated beans equals 1 can of beans if you are using canned. I do peel the potato skins as well. Hope you enjoy this. It's my favorite.
          Reply
          1. I finally have a day to do some cooking!!! I'm making the 3 Bean & Sweet Potato Chili and have a couple of questions. I don't have smoked paprika and paprika. Do you think it would make much difference if I used the regular paprika? Also, I have Coconut oil, toasted sesame oil, and EVOO. Which would you recommend that I use? Oh, and FYI I soaked 1 1/2 of dry beans and got 3 1/2 cups of soaked beans, so I'm going to make you 3 bean vegetable soup recipe today too!!!
          2. You can omit the smoked paprika if you want. If it tastes like it is lacking, you can add a bit more chili powder. You can use regular paprika, but it doesn't taste like smoked paprika, so it may change the taste a bit. You can omit the oil or add just a bit of the olive oil, but keep in mind the olive oil flavor may come through a bit.
          3. Thanks. I'm going to omit the paprika and use Extra Light EVOO. It looks and smells delicious. I'll let you know how it turns out later. :-)
          5. Oh my gosh.....this chili is wonderful!!!! I absolutely loved it!!!! Even my husband, who thinks everything has to have meat in it to be good, liked it. Thanks so much for sharing this and all the other info that you share on your blog. I'm really enjoying it and learning a lot from you.
  6. It's on the stove! :) I'll let you know how it turns out! Mine is about 80% organic....I'm getting there lol. I used canned beans also....I still have never used dried, but will attempt that soon. Sometime this weekend I'm also going to try your "cookie dough" bites.
    Reply
      1. The chili was awesome! I actually wasn't feeling very good by the time it was done, so I didn't eat a lot of it. But, that's ok....plenty left for the rest of the weekend :). It was really good, though, and so easy. I did buy the medjool dates....I was glad I read the comments from that recipe before shopping so I knew to hunt those down. I almost could not find them; they were only available in the organic aisle. I will probably make those today :).
        Reply
        1. Awesome! So glad you liked the chili! It makes so much that I usually end up freezing half. When I defrost it, it still tastes as good as if it was made that day. :)
          Reply
  7. One little tip, courtesy of my Hungarian ancestors ... if you sautee the onions until they are golden before adding the other ingredients, you will not need to thicken with flour ... you can add an extra onion that way and still get a more mellow onion flavor, but the fiber from the onions acts as a natural thickener. (plus all the benefits of eating onions without smelling like one afterward).
    Reply
  8. Melissa, I made this today (with just a few teeny adjustments) and it was AMAZING! I will definitely make this again. I didn't even miss the meat. Thanks so much for sharing this recipe with me on FB :) Michelle
    Reply
  9. I made this today with canned beans, and some hot sauce added in because I like heat. Also packaged (Pacific) veggie stock. Turned out terrific. Looking forward to trying it again with dried beans and homemade stock when I'm less pressed for time.
    Reply
    1. That's great to hear. I love using Pacific broth when I have no homemade on hand. My husband adds hot sauce to his too.
      Reply
  11. I made this in a crock pot last night (on high) for about 6 hours which kept the sweet potatoes perfect in texture, soft but not too mushy. I spiced it up a bit more for my family with an addition of cayenne (not much). Everyone raved! And we have enough for another meal, but I'll add in another set of well cooked beans, splash more of stock and one more tomato can to stretch it (family of 5--with one son who is in wrestling right now and his appetite is HUGE currently). I plan to let that cook on low so the flavors mingle as it warms. This will be a go-to recipe!
    Reply
  13. Hi there, So I made this last week and my family just gave it a "meh". They said it was bland and also on the dry side. Besides adding more liquid, what could I do to make this more flavorful, moist, and elegant and less mess-hall feeling? Thank you sincerely! Kat
    Reply
    1. Really? I have gotten nothing but compliments on it. I am sorry it didn't work out for you. :( You can add some extra stock and kick it up with some cayenne pepper, red chili flakes or more chili powder.
      Reply
      1. I made this last night and added a little bit of pure maple syrup. Added just a touch of sweetness. Then finished everything off with a few pinches of salt (for the whole pot). DELICIOUS!
        Reply
    1. I am a wimp too with spice. No it is not spicy at all. My husband adds cayenne and red chili peppers to his, but if you make it just as the instructions state. it will not be spicy at all. :)
      Reply
  15. I haven't found a savory recipe with sweet potatoes that I like, but this one sounds good. I'll have to give it a try. Thanks for sharing.
    Reply
  16. Pingback: Meatless Tuesday – Three Bean Sweet Potato Chili | Breakfast, Lunch & Dinner...and then some
  17. Ok, I know this kind of defeats the purpose of your blog, but I want to put ground turkey in it. Has anyone made this recipe w/ meat in it??
    Reply
  18. This recipe is a definite keeper. I followed it exactly and loved the results. After our first bowl I scooped out the sweet potato chunks and mashed them with a fork. Then I stirred them back in and they helped to thicken the remaining chili. This chili has a unique sweet flavor and will become one of my go to recipes. Easy to always have the ingredients on hand.
    Reply
    1. If you are doing it in the slow cooker, soak the beans overnight and throw them in the pot with everything else at once. Cook on high for about 3 hours or on low for about 8 hours.
      Reply

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