Brown's Smoky Sweet Potato and Black Bean Chili
A flavorful, plant-based chili packed with sweet potatoes, black beans, and smoky spices, offering a hearty and satisfying meal. This american-inspired vegan ready in about 45 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1, diced red bell pepper
- 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
- 1 can (15 oz), rinsed and drained black beans
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and softened.
- Step 2: Add the minced garlic and diced red bell pepper, and cook for 2 minutes until the bell pepper is slightly softened and fragrant.
- Step 3: Stir in the diced sweet potatoes, black beans, diced tomatoes (with juice), vegetable broth, smoked paprika, cumin, chili powder, salt, and black pepper. Bring to a simmer.
- Step 4: Reduce heat to low, cover, and let simmer for 25-30 minutes until sweet potatoes are tender and flavors have melded together.
- Step 5: Remove from heat and stir in the fresh cilantro. Adjust seasoning with additional salt and pepper if needed. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brown's Smoky Sweet Potato and Black Bean Chili take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brown's Smoky Sweet Potato and Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Brown's Smoky Sweet Potato and Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brown's Smoky Sweet Potato and Black Bean Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brown's Smoky Sweet Potato and Black Bean Chili?
American vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
