Brown's Sweet Potato & Black Bean Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, plant-based chili with naturally sweet sweet potatoes and earthy black beans, seasoned with smoky spices and fresh cilantro. This mexican (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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 30 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Brown's Sweet Potato & 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 Sweet Potato & 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 Sweet Potato & 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 & 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 & 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.

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