Crisp-Edged Sweet Potato and Black Bean Chili

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty vegetarian chili with naturally sweet roasted sweet potatoes and earthy black beans, simmered with warm spices and a hint of smoke. This American-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs sweet potatoes, olive oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 2 tbsp olive oil
• 1 medium, finely diced red onion
• 3 cloves, minced garlic
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz), rinsed and drained black beans
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 medium peeled and diced sweet potatoes and 1 medium finely diced red onion; cook for 8 minutes until potatoes begin to soften and onions are translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) rinsed black beans, 2 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp dried oregano, and 1/2 tsp salt; bring to a gentle simmer.
4. Step 4: Cover and cook for 20 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving.