Cumin-Spiced Sweet Potato and Black Bean Chili

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

A hearty, smoky chili featuring roasted sweet potatoes and earthy black beans for deep, comforting flavor. This mexican-inspired soups (vegan) ready in about 55 minutes pairs sweet potatoes, black beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 40 min Serves 6 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tsp oil, salt, and pepper; roast for 25 minutes until tender and slightly crisp.
  2. Step 2: In a large pot, combine diced tomatoes, black beans, vegetable broth, cumin, and chili powder. Bring to a simmer over medium heat.
  3. Step 3: Add roasted sweet potatoes to the pot and cook for 15 minutes to meld flavors.
  4. Step 4: Season with salt and pepper to taste. Serve hot with a dollop of plain yogurt.

Frequently asked questions

How long does Cumin-Spiced Sweet Potato and Black Bean Chili take to make?

Total time is about 55 minutes (15 min prep + 40 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 Cumin-Spiced 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 sweet potatoes from drying out.

Can I substitute ingredients in Cumin-Spiced 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 Cumin-Spiced Sweet Potato and 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 Cumin-Spiced Sweet Potato and Black Bean Chili vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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