Low-Heat Cooked Black Bean and Sweet Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A plant-based stew simmered slowly until sweet potatoes melt into a rich, savory base. This american-inspired one pot (vegetarian) ready in about 65 minutes pairs olive oil, medium, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 tbsp olive oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 2 cans (15 oz each), drained and rinsed canned black beans
• 2 cups vegetable broth
• 14 oz canned diced tomatoes
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over low heat. Add 1 medium finely chopped onion and 2 minced garlic cloves, cooking for 5 minutes until soft and fragrant.
2. Step 2: Add 2 medium peeled and diced sweet potatoes, 2 cans (15 oz each) drained black beans, 2 cups vegetable broth, and 14 oz canned diced tomatoes. Stir in 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Bring to a gentle simmer, then reduce heat to low, cover, and cook for 45 minutes, stirring occasionally until sweet potatoes are tender and flavors are melded.