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+ servings
Three Bean Sweet Potato Chili

Three Bean Sweet Potato Chili

Here’s one of our family’s favorite unprocessed recipes. I like to make it at the end of the week, when we have corn, kale, tomatoes and beans leftover from other meals we’ve enjoyed during the week!
Course Soup, Stews
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 6 servings
Calories 472 kcal
Author Jackie Gonzalez-Feezer


  • 1 tablespoon olive oil
  • 1 tablespoon crushed garlic
  • 1 small green pepper diced
  • 1 large sweet potato diced
  • 1 cup chopped kale
  • 4 cups cooked black beans
  • 4 cups cooked pinto beans
  • 1 cup cooked kidney beans
  • 2 cups corn kernels
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • ½ teaspoon ground cumin optional
  • ½ teaspoon smoked paprika optional
  • 2 tablespoons tomato paste or homemade ketchup
  • 3 cups crushed tomatoes


  1. In a large pot over medium heat, combine the olive oil, garlic, green pepper, sweet potato, kale, beans, and corn. Cook, stirring occasionally, for 10 minutes.

  2. Add the seasonings, tomato paste and crushed tomatoes, and stir to combine.
  3. Cover, and simmer over medium-low heat, stirring occasionally, until the vegetables are tender, about 35-40 minutes. (Add water if necessary during the cooking process to avoid burning the chili.)
  4. Once the vegetables are tender, remove from the heat, and serve warm. Garnish with Greek yogurt, parsley and cheese, and enjoy!

Recipe Notes

Not sure how to cook beans? Try this tutorial. You can also used canned beans, as long as all the ingredients pass the kitchen test (so double-check the label!).