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3 Bean and Sweet Potato Vegetarian Chili

A complete meal in one bowl, garbanzo, black and kidney beans in a flavorful sweet potato chili. Ready in less that an hour.

Recipe card by May I Have That RecEditorial by recipesvibrant · Updated October 15, 2026
Yam/Sweet PotatoPotatoBlack BeansBeansVegetableVegan
3 Bean and Sweet Potato Vegetarian Chili

Total time

55 min

Servings

1

Calories

615.3

Category

Lunch/Snacks

This 3 Bean and Sweet Potato Vegetarian Chili is a robust, one-bowl meal that balances earthy legumes with the natural sweetness of caramelized yams. Designed for a quick yet deeply flavorful lunch, this plant-based recipe delivers a complex, aromatic heat that stands up perfectly to cold winter afternoons.

Ingredients

Makes 1 serving

  • 2 extra virgin olive oil
  • 1 onion
  • 4 garlic cloves
  • 1 mushrooms
  • 1 chili powder
  • 1 ground cumin
  • 1/4 ground coriander
  • 1/4 aleppo pepper
  • 1 hot red pepper flakes
  • 1 garbanzo beans
  • 1 kidney beans
  • 1 black beans
  • 1/2 diced tomatoes
  • 3 salt
  • 1/2 sweet potatoes
  • 1 -2 frozen corn kernels
  • 1 Hass avocado
  • fresh cilantro

Method

  1. Heat olive oil In a large, deep skillet. Add onions and cook over medium heat for 3-4 minutes.

  2. Add mushroom, garlic, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes.

  3. Add garbanzo, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer covered for 20 minutes.

  4. Add sweet potatoes and corn. Cook covered until sweet potatoes are tender, 10-15 minutes.

  5. Top with sliced avocado and cilantro before serving.

Cook's notes

  • Dice your sweet potatoes into uniform half-inch cubes to ensure they reach a tender texture without turning into mush during the final 15-minute simmer.
  • Sauté your mushrooms alongside the aromatics until they are deeply browned; this process draws out moisture and concentrates the savory umami base of the chili.
  • Toast your dry spices—chili powder, cumin, coriander, and Aleppo pepper—directly in the olive oil for 30 seconds before adding the beans to bloom their essential oils.
  • Use a potato masher to crush a small portion of the black and kidney beans against the side of the skillet for a thicker, more cohesive chili consistency.

Easy swaps

  • Instead of Aleppo pepper, use Ancho chili powderProvides a similar moderate heat profile with a deeper, slightly fruity smokiness.
  • Instead of Garbanzo beans, use Cannellini beansThe creamy interior of white kidney beans helps soften the overall texture of the chili.
  • Instead of Extra virgin olive oil, use Avocado oilBetter for higher heat sautéing if you prefer a more aggressive sear on your mushrooms and onions.
  • Instead of Kidney beans, use Pinto beansOffers a softer, earthier flavor that pairs exceptionally well with the sweetness of the potatoes.

Frequently asked

Why add the sweet potatoes later in the cooking process?

Sweet potatoes soften quickly compared to the beans; adding them in the final 10-15 minutes prevents them from breaking down and disappearing into the sauce.

Can I make this chili spicier?

Yes, double the amount of red pepper flakes or add a fresh minced serrano pepper when sautéing the onions.

Is it necessary to rinse the canned beans?

Yes, rinsing the garbanzo, kidney, and black beans removes excess sodium and the starchy canning liquid, which helps keep the chili broth clear and flavorful.

What is the best way to reheat this single-serving portion?

Reheat in a small saucepan over medium-low heat with a splash of vegetable broth or water to restore the proper consistency.

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