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Forty five degree angle view of a white bowl filled with sweet potato chili topped with fresh avocado cubes

Sweet Potato Chili with Three Beans

  • Author: Vicky Cohen and Ruth Fox
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


Sweet Potato Chili with Three Beans is a complete meal in a bowl loaded with chickpeas, black and kidney beans, and sweet potatoes. Ready to enjoy in less than an hour.


  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1-8 oz pack babybella mushrooms (or any mushroom of your choice)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp Aleppo pepper or hot red pepper flakes (or to taste)
  • 1-15 oz can chickpeas (rinsed and drained)
  • 1-15 oz can kidney beans (rinsed and drained)
  • 1-15 oz can black beans (rinsed and drained)
  • 1-15 oz can diced tomatoes
  • 1/2 tsp salt
  • 3 small sweet potatoes, peeled and diced small
  • 1/2 cup organic frozen corn kernels
  • Optional toppings:
  • 1-2 Hass avocados
  • 1 large bunch fresh cilantro, chopped


  1. Heat the olive oil in a large, deep skillet. Add the onions and cook over medium heat for 3-4 minutes
  2. Add the garlic, mushrooms, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes
  3. Add the chickpeas, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer, covered for 20 minutes.
  4. Add the sweet potatoes and corn. Cook covered until the sweet potatoes are tender, 10-15 minutes
  5. Top with sliced avocado and cilantro before serving


Calories are calculated without the avocado

  • Category: Entree
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 1/2 cups
  • Calories: 306
  • Sugar: 9
  • Sodium: 770
  • Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 49
  • Fiber: 14
  • Protein: 14
  • Cholesterol: 0

Keywords: sweet potato chili, vegan, entree