Southwest 3-Bean Chili recipe on The Local Sprout food blogNothing 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. 

Sweet potato chili recipe on The Local Sprout food blogIf 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!

1 pot gluten free and vegan chili recipe on The Local Sprout food blogI 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.

Vegan Chili recipe on The Local Sprout food blogI 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!

For more recipes like this, check out my harvest salad with maple tahini dressing, thai peanut soup with kale, summer corn chowder, or late summer salad with tahini dressing.

Southwest 3-Bean Chili

If you’re look for a fresh spin on chili, this delicious, vegan and gluten free chili recipe is for you! My 3-bean chili is simple to whip up, is made is 1 pot, and makes great leftovers.
Prep Time10 minutes
Active Time50 minutes
Total Time1 hour
Course: Entrée, Side, Soup
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 6 bowls


  • 1 Tbsp. coconut oil
  • 1/2 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
  • 2 1/2 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
  • 1/4 cup tomato paste
  • 2 Tbsp. maple syrup or sub honey
  • 1 Tbsp. chipotle hot sauce optional

For serving (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.


Nutrition information is a rough estimate of 1/6 of entire recipe without toppings.


Serving: 1bowl of 6 | Sodium: 1284mg | Sugar: 14.4g | Fiber: 21.1g | Calories: 469kcal | Saturated Fat: 2.6g | Fat: 7g | Protein: 21.7g | Carbohydrates: 82.7g

The Local Sprout

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