Crisp-Edged Sweet Potato and Black Bean Chili
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 soups (vegetarian) ready in about 55 minutes pairs olive oil, medium, finely diced red onion, minced garlic 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
Instructions
- 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.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- 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.
- Step 4: Cover and cook for 20 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp-Edged Sweet Potato and Black Bean Chili take to make?
Total time is about 55 minutes (25 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 Crisp-Edged 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 olive oil from drying out.
Can I substitute ingredients in Crisp-Edged 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 Crisp-Edged Sweet Potato and Black Bean Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Crisp-Edged 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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
