Three-Bean Vegan Chili with Sweet Potatoes That’ll Make Meat Lovers Ask for Seconds

Forget bland “healthy” dinners. This is the chili that smashes expectations, feeds a crowd, and makes your meal prep look like a flex. It’s thick, smoky, a little sweet from roasted sweet potatoes, and it slaps with protein without a single crumble of meat.

You’ll get big flavor, big comfort, and ridiculous value—because who doesn’t love a meal that’s delicious, cheap, and lasts all week? If you can chop a few veggies and stir a pot, you can nail this.

What Makes This Recipe So Good

• Layered flavor, zero fuss: Smoked paprika, chipotle, and fire-roasted tomatoes create that slow-cooked vibe without babysitting a stockpot for hours.
• Sweet potato magic: Creamy, caramelized cubes add body and natural sweetness that balances the heat and acidity.
• Protein-packed and fiber-rich: Three beans means satiety that actually lasts. No 9 p.m. snack raid necessary.
• Budget- and freezer-friendly: Canned beans + pantry staples = elite weeknight power play.
• Flexible for all diets: Vegan, gluten-free, and easy to customize for spice level or toppings.

  Everyone’s invited.

What You’ll Need (Ingredients)

• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) fire-roasted diced tomatoes
• 2 tablespoons tomato paste
• 3 cups vegetable broth (low-sodium recommended)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 to 1 teaspoon chipotle chili powder (adjust for heat)
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon maple syrup (or agave; optional but clutch for balance)
• Salt and black pepper to taste
• Juice of 1 lime
• Optional toppings: avocado, cilantro, green onion, dairy-free yogurt or sour cream, crushed tortilla chips, jalapeños

Let’s Get Cooking – Instructions

1. Warm the pot: Heat olive oil in a large Dutch oven over medium heat. Add onion and bell pepper. Cook 5–6 minutes until softened and a little golden.

   Season with a pinch of salt.

2. Build the base: Stir in garlic and tomato paste. Cook 1 minute until fragrant and darkened—this wakes up the flavor like an espresso shot for your chili.
3. Spice it right: Add chili powder, cumin, smoked paprika, chipotle, and oregano. Toast 30 seconds, stirring constantly so nothing burns.

   It should smell incredible.

4. Add the big stuff: Toss in sweet potatoes, beans, fire-roasted tomatoes, vegetable broth, bay leaf, and maple syrup. Stir well and bring to a simmer.
5. Simmer low and slow: Reduce heat to medium-low. Cover slightly ajar and simmer 25–35 minutes, stirring occasionally, until sweet potatoes are tender and the chili has thickened.
6. Finish strong: Remove bay leaf.

   Stir in lime juice. Taste and adjust salt, pepper, and chipotle for heat. If you like it thicker, simmer uncovered another 5–10 minutes.

7. Serve like a pro: Ladle into bowls and top with cilantro, avocado, a dollop of dairy-free yogurt, and crunchy chips.

   You earned this.

How to Store

• Fridge: Cool completely, then store in airtight containers for 4–5 days. Flavor gets even better by day two—science and sorcery.
• Freezer: Freeze in meal-prep portions for up to 3 months. Leave a little headspace; chili expands (no one likes chili icicles on the lid).
• Reheat: Stovetop over medium with a splash of broth or water, or microwave in 60–90 second bursts, stirring between.

  Adjust seasoning after reheating.

Nutritional Perks

• Plant protein powerhouse: Three kinds of beans offer a complete spectrum of amino acids when paired with grains like rice or cornbread.
• Fiber for the win: Sweet potatoes + beans = sustained energy and happy digestion. Your future self says thanks.
• Micronutrient-rich: Sweet potatoes bring vitamin A; tomatoes add lycopene; beans deliver iron, potassium, and magnesium.
• Balanced macros: Carbs for fuel, protein for satiety, and healthy fats from toppings like avocado. Clean, filling, and not boring—IMO the dream.

Don’t Make These Errors

• Skipping the spice toasting: Raw spices taste flat.

  That 30-second toast is the difference between “meh” and “whoa.”

• Overcrowding the pot with too little liquid: You’ll scorch the bottom and cry later. Keep it saucy; you can reduce at the end.
• Undercooking the sweet potatoes: Test a cube. If it’s still firm, keep simmering.

  Texture matters.

• Forgetting acid and sweetness: Lime and a touch of maple bring balance. Without them, the flavor gets muddy and harsh.
• Salting too early with regular broth: If your broth isn’t low-sodium, hold back salt until the end. Evaporation concentrates everything—especially salt.

Variations You Can Try

• Smoky corn boost: Add 1–1.5 cups frozen fire-roasted corn in the last 10 minutes.
• Green machine: Stir in 2 cups chopped kale or spinach during the final 5 minutes for extra greens.
• Cocoa secret: Add 1 teaspoon unsweetened cocoa powder with the spices for depth.

  It won’t taste like dessert—just richer.

• Peanut or tahini swirl: Stir in 1–2 tablespoons natural peanut butter or tahini for body and a subtle nutty finish. Sounds weird. Works great.
• Spice swap: Trade chipotle for ancho or add a diced jalapeño with the onion for fresh heat.
• Instant Pot route: Sauté aromatics on Sauté mode, add remaining ingredients, then cook on High Pressure for 8 minutes; natural release 10 minutes.

FAQ

Can I use dried beans instead of canned?

Yes—cook them separately first until tender, then proceed with the recipe.

You’ll need about 1.5 cups cooked beans per 15 oz can, so roughly 4.5 cups total.

Is this chili spicy?

It’s medium by default. Reduce or omit chipotle for mild, or add jalapeños, hot sauce, or extra chipotle if you’re living dangerously.

Can I make it oil-free?

Absolutely. Sauté the onion and pepper in a splash of broth instead of oil, adding more as needed to prevent sticking.

What should I serve with it?

Rice, quinoa, or cornbread are classics.

Toppings like avocado, cilantro, lime wedges, and crunchy tortilla chips take it from good to “wow.”

How do I thicken the chili without overcooking it?

Mash a cup of the chili with a potato masher and stir it back in, or simmer uncovered for a few minutes. You can also add 1–2 tablespoons masa harina near the end.

Can I meal prep this for the week?

One hundred percent. It holds 4–5 days in the fridge and reheats beautifully.

Portion into containers with rice or quinoa for grab-and-go lunches.

What if my sweet potatoes cooked faster than expected?

No problem. Lower the heat and finish with the lid off to thicken without turning them to mush. Stir gently to keep their shape.

Is there a low-sodium option?

Use no-salt-added beans and tomatoes, low-sodium broth, and salt to taste at the end.

The spices carry the flavor—your heart says thanks, FYI.

In Conclusion

This Three-Bean Vegan Chili with Sweet Potatoes hits the rare trifecta: bold flavor, simple method, and serious nourishment. It’s weeknight-easy, weekend-worthy, and meal-prep gold. Make a pot, load it with your favorite toppings, and watch it disappear.

If comfort food had a smart, healthy twin, this would be it.