Nothing says fall like a big pot of fragrant chili, slow cooking in the kitchen.
I love making chili—not only because it is cozy, but because it is a 1-pot meal, and makes a TON of leftovers.
If you’re look for a fresh spin on chili, this simple, delicious, vegan and gluten free chili recipe is for you!
Let’s make southwest 3-bean chili!
I love all things southwest—which is where the inspiration for this chili began. Sweet potatoes, a variety of beans, corn, and loads of spices give this chili a delicious, southwest flavor—and sets it apart from any traditional chili.
I also love a super thick chili, one that isn’t drippy, and can be almost scooped with chips. The addition of potatoes and carrots give my southwest 3-bean chili a creamy, dense, and hearty texture. Top your chili with a big scoop of sliced avocado and a handful of fresh herbs and you’ve got yourself a delicious dinner.
I hope you love my southwest 3-bean-chili as much as I do! It is:
and so cozy!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 Tbsp. coconut oil
- ½ medium yellow onion, diced
- 2 garlic cloves, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 2 medium-sized sweet potatoes, cubed
- 2 tsp sea salt
- 1 tsp black pepper
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp cinnamon
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2½ cup vegetable broth
- 1 15-ounce can chickpeas
- 1 15-ounce can pinto beans
- 1 15-ounce can cannellini beans
- 1 15-ounce can diced tomatoes
- 1 cup corn kernels (frozen and thawed or canned and drained)
- ¼ cup tomato paste
- 2 Tbsp. maple syrup (or sub honey)
- 1 Tbsp. chipotle hot sauce (optional)
- diced avocado, fresh cilantro, fresh parsley, plantain chips, tortilla chips, extra chipotle hot sauce
- In a large pot over medium heat, melt coconut oil. Add in onion and garlic. Cook for 5 minutes or until onion is translucent and slightly golden.
- Add in carrot, celery, sweet potatoes, salt, pepper, chili powder, cumin, cinnamon, garlic, and paprika. Stir until veggies are coated. Cook for 5 minute or until very fragrant.
- Add the vegetable broth, chickpeas, pinto beans, cannellini beans, tomatoes, corn, tomato paste, maple syrup, and optional hot sauce. Bring the mixture to a boil then immediately reduce to a simmer and cover with lid.
- Simmer for about 30-40 minutes or until soup is thick and sweet potatoes are fork-tender.
- Serve warm with optional toppings. Leftovers will keep in airtight container for up to 5 days in refrigerator or up to a month in freezer.