One-Pot Smoky Black Bean and Sweet Potato Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, aromatic stew with smoky black beans, sweet potatoes, and bell peppers, simmered to perfection in a single pot. This mexican-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, large, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 tbsp olive oil
• 1 large, chopped onion
• 3 cloves, minced garlic
• 1 red, diced bell pepper
• 1, seeded and diced (optional) jalapeño
• 2 cups, 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
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• to taste salt
• to taste pepper
• 2 cups, cooked quinoa

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion, chopped, and cook for 5 minutes until softened.
2. Step 2: Add 3 cloves garlic, minced, 1 red bell pepper, diced, and 1 jalapeño, seeded and diced (if using), and cook for 3 minutes until fragrant.
3. Step 3: Stir in 2 cups sweet potato, diced, 1 can black beans (drained and rinsed), 1 can diced tomatoes, 2 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp cumin, and season with salt and pepper to taste.
4. Step 4: Bring to a boil, then reduce heat to low and simmer for 25 minutes until sweet potatoes are tender.
5. Step 5: Serve hot over 2 cups cooked quinoa.