High-Protein Spicy Black Bean and Sweet Potato Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A hearty, plant-based chili with roasted sweet potatoes, black beans, and a kick of smoky chipotle, perfect for a nutritious and comforting meal. This latin american-inspired vegan (vegan, high protein) ready in about 60 minutes pairs olive oil, medium yellow onion, diced, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chipotle chili powder
• 2 cans (15 oz each) canned black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, canned
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups peeled and diced sweet potatoes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and caramelized.
2. Step 2: While sweet potatoes roast, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper. Sauté for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp chipotle chili powder to the pot. Cook, stirring, for 1 minute until fragrant.
4. Step 4: Stir in 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with juices, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
5. Step 5: Add the roasted sweet potatoes to the pot and simmer uncovered for 15 minutes, stirring occasionally, until chili thickens slightly and flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with optional toppings like avocado or sour cream.