One-Pot Sweet Potato and Black Bean Chili

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, plant-powered chili simmered with sweet potatoes, black beans, and warm spices, perfect for chilly evenings. This American one-pot recipe (vegetarian), ready in about 50 minutes, pairs olive oil, onion, and garlic for a weeknight-friendly dinner. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 2 minced garlic cloves, cooking for 3 minutes until softened.
2. Step 2: Add 1 diced red bell pepper and 2 diced medium sweet potatoes to the pot, stirring to coat. Cook for 5 minutes until the vegetables begin to soften.
3. Step 3: Stir in 1 can black beans, 1 can diced tomatoes (with juice), 1 cup vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Bring to a simmer.
4. Step 4: Reduce heat to low, cover, and cook for 25 minutes until the sweet potatoes are tender.
5. Step 5: Stir in 1 tbsp lime juice and season with 1/4 tsp salt and 1/4 tsp black pepper.
6. Step 6: Serve hot, garnished with 2 tbsp chopped cilantro.