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!
Three Bean Sweet Potato Chili
Author:Ingredients
- 1½ cups (300 grams) dried beans , OR 3 x 14-16oz cans of beans (about 4½ cups). DO NOT use dried kidney beans in this recipe.
- 1 x 28oz (796 ml) can crushed tomatoes , (about 3 cups)
- 1 large onion , chopped finely
- 1 large sweet potato , peeled and cubed
- 4 large cloves garlic , minced
- 2 bay leaves
- 1 tablespoon Italian mixed herbs , or a teaspoon each of thyme, rosemary and oregano (or similar)
- 1 to 2 teaspoon dried chilli flakes , adjust to your spice tolerance
- 3 tablespoons chili powder , (American style - see notes if using UK/European chili powder)
- 2 teaspoons ground cumin
- ¼ teaspoon ground cinnamon
- 2 teaspoons cocoa powder , or 2 squares of good quality dark chocolate
- 1 tablespoon sugar
- 2 cups (480 mls) water , reduce to 1 cup (240mls) if using canned/fully cooked beans.
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
INSTRUCTIONS
- If using dried beans soak them overnight before proceeding.
- Add all of the ingredients to your slow cooker (mine is 6 quarts) and stir them together well.
- If using soaked dried beans, set the slow cooker to low and cook for about 8 hours or high for about 4 to 5 hours. If using canned/fully cooked beans set to low and cook for 5 to 6 hours or high for about 3½ to 4 hours.
- Check the beans are cooked through and tender before serving.
- If at any time it gets too thick add a little boiling water from a kettle to thin as desired.
NOTES
NUTRITION
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
Casey says
Have been making this for years. Love the spices. It's one of the most comforting foods EVER.
Margot says
This is my first ever comment on a recipe online! I downloaded this recipe a couple of years ago and have made it again and again.I have sometimes put guacamole as a topping to add colour and as a nice balance to the chilli. I usually precook my beans but then throw everything in the slow cooker. It is a really great chilli - the chocolate is the secret!
A Virtual Vegan says
I'm really pleased you are enjoyed the recipe Margot and thank you for taking the time to rate it/leave feedback!
Susan says
HI there. I would like to try this recipe as it looks tasty! What do you have on the top of it? Thanks!
A Virtual Vegan says
On top is some cashew "sour cream". Just 1/2 a cup of raw cashews blended with enough water to make a thick cream, usually about 1/4 of a cup, 2 teaspoons lemon juice and a teaspoon of apple cider vinegar, plus some salt to taste. It will keep for around a week in the fridge but will thicken as it sits. Just add a little water to loosen it up again. Enjoy!
Amy says
So good! I love chili and I love sweet potatoes, so combining them is perfection :)!
Tara says
This chili was a big hit for me and my partner. He was iffy about vegan noms, but It's very hearty and filling. The only thing I would do differently would be to add corn next time. YUM!
Alison Young says
We had this tonight for dinner and we loved it. The slow cooking is a brilliant idea; I put it together after lunch and it cooked happily away all day, so there was very little effort required. The texture of the sweet potato was divine. This is a very easy, tasty meal. Thank you!