One-Pot Smoky Black Bean and Sweet Potato Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, plant-powered chili simmered with smoky spices and sweet potatoes, celebrating the cultural fusion found across U.S. communities. This mexican-inspired one pot (vegetarian) ready in about 60 minutes pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 45 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until softened.
  2. Step 2: Add 3 minced garlic cloves, 1 diced red bell pepper, and 1 minced jalapeño. Cook for 3 minutes until fragrant.
  3. Step 3: Stir in 2 diced sweet potatoes, 1 can (15 oz) drained black beans, 1 can (14 oz) diced tomatoes, 1 cup vegetable broth, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp chili powder. Season with salt and black pepper to taste.
  4. Step 4: Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until sweet potatoes are tender.
  5. Step 5: Remove the lid and cook for an additional 10 minutes to thicken the chili if needed.
  6. Step 6: Garnish with fresh cilantro before serving.

Frequently asked questions

How long does One-Pot Smoky Black Bean and Sweet Potato Chili take to make?

Total time is about 60 minutes (15 min prep + 45 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 One-Pot Smoky Black Bean and Sweet Potato Chili?

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 olive oil from drying out.

Can I substitute ingredients in One-Pot Smoky Black Bean and Sweet Potato Chili?

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 One-Pot Smoky Black Bean and Sweet Potato Chili for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 One-Pot Smoky Black Bean and Sweet Potato Chili 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.

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