3 Bean and Sweet Potato Vegetarian Chili

Chili con carne, a popular dish in Texas, inspired the creation of vegetarian chili recipes like this one.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

Print Recipe

Medium

3 Bean and Sweet Potato Vegetarian Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 1 can Pinto beans
• 2 medium-sized Sweet potato
• 1 medium-sized Onion
• 3 minced Garlic cloves
• 1 diced Bell pepper
• 1 can Canned diced tomatoes
• 2 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and bell pepper. Sauté until softened.
3. Add sweet potato, chili powder, cumin, paprika, salt, and black pepper. Stir well.
4. Add canned diced tomatoes, vegetable broth, kidney beans, black beans, and pinto beans.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 65g22%

Sugars 10g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.