Dungeon Crawler Black Bean and Sweet Potato Chili

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A robust, spicy chili featuring sweet potatoes and black beans, perfect for fueling up after an epic RPG adventure. This soup recipe (vegetarian), ready in about 55 minutes, pairs olive oil, yellow 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 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 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 cups, peeled and diced into 1/2-inch cubes medium sweet potato
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 14 oz can diced tomatoes
• 2 cups cooked or 1 can (15 oz), drained and rinsed black beans
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and softened.
2. Step 2: Stir in 4 minced garlic cloves, 2 cups diced sweet potato cubes, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder. Cook for 2-3 minutes until spices are fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with juices, 2 cups cooked black beans, and 2 cups vegetable broth to the pot. Stir to combine.
4. Step 4: Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and chili thickens.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Ladle into bowls and garnish each serving with 1/4 cup chopped fresh cilantro.