Johnson's Sweet Potato and Black Bean Chili

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, smoky chili featuring roasted sweet potatoes and protein-packed black beans. This Mexican-inspired soup recipe, ready in about 50 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 310 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

• 1 lb, peeled and diced into 1/2-inch cubes sweet potatoes
• 2 cans (15 oz each), drained and rinsed black beans
• 1 can (14.5 oz) diced tomatoes
• 1.5 cups chicken broth
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 cup diced green chiles

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 tbsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano; cook for 30 seconds to toast the spices.
3. Step 3: Add sweet potatoes, diced tomatoes (with juice), chicken broth, black beans, and 1/2 cup diced green chiles. Bring to a simmer, cover, and cook for 25 minutes until sweet potatoes are fork-tender.