This smoky, spicy chili has just a hint of sweetness thanks to the sweet potatoes. With three different varieties of beans, it's hearty and filling — the perfect meal for cold weather. Serve this with crunchy tortilla chips or cool and creamy guacamole!

Three Bean Sweet Potato Chili [Vegan]



  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 1 chili pepper, finely chopped
  • 2 teaspoons cumin seeds
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 red bell pepper, chopped
  • 1 large sweet potato, chopped
  • 1 parsnip, chopped
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 2 15-ounce cans diced tomatoes
  • 1 15-ounce can cranberry beans
  • 1 cup water
  • 1 teaspoon water
  • A handful of fresh coriander


  1. In a large saucepan, saute the onion, garlic, chili pepper, cumin seeds, paprika, and oregano until the onion is soft and translucent.
  2. Add the bell pepper, sweet potato, and parsnip, and let everything cook together for a few minutes until the vegetables begin to soften just a bit.
  3. Add all of the beans, the tomatoes, water, and salt. Bring the pot to a boil, then turn down the heat and simmer for 40 minutes, or until the sweet potatoes are soft.
  4. Stir in the fresh coriander and serve.