Brown's Sweet Potato & Black Bean Chili

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty, plant-based chili with naturally sweet sweet potatoes and earthy black beans, seasoned with smoky spices and fresh cilantro. This Mexican recipe (vegetarian), ready in about 45 minutes, pairs olive oil, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 1 tbsp olive oil
• 1 large, diced onion
• 2, minced garlic cloves
• 1, diced red bell pepper
• 2, 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
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp (optional) cayenne pepper
• 1 bay leaf
• 1/4 cup, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in 2 minced garlic cloves and diced red bell pepper, cooking 3 minutes until bell pepper is softened.
2. Step 2: Add diced sweet potatoes, then stir in 1 can black beans, 1 can diced tomatoes, 1 cup vegetable broth, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (if using), and 1 bay leaf. Season with salt and pepper to taste.
3. Step 3: Bring to a simmer, cover, and cook on low for 25-30 minutes until sweet potatoes are tender.
4. Step 4: Remove bay leaf, stir in 1/4 cup chopped cilantro, and serve hot.