This Three Bean Sweet Potato Chili makes the perfect family meal. Minimal effort, maximum flavour & budget friendly. Plus you’ll have plenty of leftovers for another day!
This Three Bean Sweet Potato Chili is one of our favourite mid week dinners. It is one of those meals, along with my One-Pot Spicy Vegetable Rice, my Sticky Chili Ginger Tofu and my Lentil Shepherd’s Pie, that is in regular rotation because we enjoy it so much and also because it is so convenient. There is absolute minimal effort and hands on time needed and the finished chili is crammed full of flavour.
I originally published this recipe when I first started my blog and the photos really didn’t do it justice. Because of this it hasn’t been as popular as it deserves to be so I decided to give it a face lift and reshoot the pictures when I made it for dinner a few weeks ago.
The easiest way to cook this chili is in a slow cooker. Just throw everything in then leave it to bubble away slowly while you go off and do other things. It works equally well in a pan if you don’t have a slow cooker.
As well as being easy and flavourful, this Three Bean Sweet Potato Chili is really budget friendly. It makes a lot so is great for hungry families and it reheats and freezes really well. The leftovers always seem to taste even better and are perfect for those nights when you don’t have the time or energy to cook.
I use dried beans which I soak overnight. There is no need to pre-cook them like most recipes. Just throw them in as they are and let your slow cooker do all the hard work. If you do not have dried beans feel free to use tinned beans instead. Remember though that if you use tinned beans the chili won’t take as long to cook.
This Three Bean Sweet Potato Bean Chili is lovely served with crusty bread, rice or a jacket potato. It is extra good with a squeeze of fresh lime juice just before serving and a dollop of vegan sour cream. A few slices of avocado on top are also wonderful!
If you like this recipe then you might also enjoy my Spicy Black Beans recipe. It is even easier to make and just as delicious! Also check out 21 Delicious Ways to Celebrate National Pepper Month over on Parade’s Community Table. It’s written by me and features some awesome recipes!
Yields 6 - 8 servings
This Sweet Potato & Bean Chili makes the perfect family meal. Minimal effort, maximum flavour & budget friendly. Plus you’ll have plenty of leftovers for another day!
10 minPrep Time
7 hrCook Time
7 hr, 10 Total Time
- 1.5 cups of dried beans soaked overnight. I used half a cup each of lima, black beans and black eyed beans but any beans work so use whatever you have in your store cupboard. If using kidney beans please see recipe note. (You can sub 3 14-16oz cans of beans instead of dried beans).
- 1 large can (28fl oz/796ml) of crushed tomatoes (chopped tomatoes would also work but blend them up until smooth before using)
- 1 large onion chopped finely
- 1 large sweet potato peeled and cubed
- 4 fat cloves of garlic
- 2 bay leaves
- 1 tablespoon mixed dried herbs
- 1-2 teaspoon dried chilli flakes (I used 2 as I like it spicy)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cacao, cocoa powder or 1 square of good quality dark chocolate (trust me here, it works!)
- 1 teaspoon sugar (optional but brings out the flavours. Any sugar will do but I use coconut sugar)
- 500mls water (reduce to 200mls if using tinned or pre-cooked beans).
- Salt and pepper
- Put all of the ingredients into your slow cooker .
- Stir them well
- Set slow cooker to your desired heat setting depending on how long you want it to cook for, I cooked mine on low for about 7 hours as I was at work all day but if you set it to high it would be ready after about 4 hours.
- If you don't have a slow cooker you can also cook this in a pan or in the oven. Start by sautéing the onions and garlic then add all of the other ingredients. I don't use any oil and just use a dry pan but if you want to use a little oil that's fine too. Simmer for as long as you can to get the best flavour but at least until the beans are tender (3 hours at least, less if you are using pre-cooked or canned beans). The longer it simmers the better it will be! If cooking in the oven set oven to 300°F and cook until the beans are tender and the sauce rich and thick.
- Check your beans are cooked through and soft before serving.
If you are going to use kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin that can cause acute digestive distress.
This chili recipe freezes very well. Freeze in an airtight container and let it defrost overnight before warming through gently in a pan on the stove, or you can microwave it on medium. Either way make sure it is piping hot before serving.