Brown's Sweet Potato and Black Bean Chili
A vibrant, plant-based chili packed with sweet potatoes, black beans, and warming spices, topped with avocado and cilantro. This american-inspired vegetarian (vegetarian) ready in about 50 minutes pairs chopped yellow onion, diced bell pepper, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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, peeled and diced into 1/2-inch cubes sweet potatoes
- 2 cans (15 oz each), drained and rinsed black beans
- 1, chopped yellow onion
- 1, diced bell pepper
- 3, minced garlic cloves
- 1 can (14 oz) canned diced tomatoes
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1, sliced avocado
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add the diced sweet potatoes and cook for 5 minutes until slightly softened, stirring occasionally.
- Step 2: Add the chopped onion, diced bell pepper, and minced garlic, cooking for 3 minutes until fragrant.
- Step 3: Stir in the chili powder, ground cumin, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until the spices are aromatic.
- Step 4: Add the black beans, diced tomatoes (with juices), and vegetable broth. Bring to a simmer, then cover and reduce heat to low. Cook for 25 minutes until the sweet potatoes are tender.
- Step 5: Stir in the sliced avocado and chopped cilantro just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brown's Sweet Potato and Black Bean Chili take to make?
Total time is about 50 minutes (20 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 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 chopped yellow onion from drying out.
Can I substitute ingredients in Brown's 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 Sweet Potato and Black Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Brown's Sweet Potato and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
