Mild Sweet Potato and Black Bean Chili with Corn
A sweet, savory chili packed with creamy sweet potatoes and black beans, naturally sweetened by corn—ideal for kids who love comfort food without the spice. This american-inspired slow cooker (vegetarian) ready in about 285 minutes pairs (15 oz), drained and rinsed black beans, (14 oz) diced tomatoes, vegetable broth 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 large, peeled and diced into 1/2-inch cubes sweet potato
- 1 can (15 oz), drained and rinsed black beans
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 small, diced onion
- 2, minced garlic cloves
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 cup corn kernels
Instructions
- Step 1: Add 1 large peeled sweet potato (diced into 1/2-inch cubes), 1 can black beans (15 oz, drained and rinsed), 1 can diced tomatoes (14 oz), 1 cup vegetable broth, 1 diced small onion, and 2 minced garlic cloves to slow cooker, stirring to combine.
- Step 2: Sprinkle in 1 tsp ground cumin and 1/2 tsp smoked paprika, then stir well.
- Step 3: Cover and cook on LOW for 4 hours until sweet potato is tender.
- Step 4: Stir in 1 cup corn kernels and cook on LOW for 30 minutes more until corn is heated through and flavors are blended.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mild Sweet Potato and Black Bean Chili with Corn take to make?
Total time is about 285 minutes (15 min prep + 270 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 Mild Sweet Potato and Black Bean Chili with Corn?
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 (14 oz) diced tomatoes from drying out.
Can I substitute ingredients in Mild Sweet Potato and Black Bean Chili with Corn?
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 Mild Sweet Potato and Black Bean Chili with Corn for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mild Sweet Potato and Black Bean Chili with Corn vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
