Central District Sweet Potato and Black Bean Stew

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty stew featuring sweet potatoes, black beans, and warm spices, embodying the vibrant flavors of Seattle's Central District. This American-inspired quick recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, black beans, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 can (15 oz), rinsed and drained black beans
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, 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 olive oil in large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic, cumin, and chili powder; cook 1 minute until fragrant.
2. Step 2: Stir in sweet potatoes, black beans, diced tomatoes (with juice), and chicken broth. Bring to simmer.
3. Step 3: Cover and reduce heat to low. Cook 20-25 minutes until sweet potatoes are tender.
4. Step 4: Season with salt and black pepper. Stir in fresh cilantro.
5. Step 5: Serve hot, optionally with sour cream dollop.