Quinary Bean and Sweet Potato Chili

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty chili featuring five types of beans and sweet potatoes simmered with smoky spices, perfect for a comforting vegan meal. This Latin American-inspired Fourth of July recipe (vegan, gluten free), ready in about 60 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 cup, drained and rinsed canned black beans
• 1 cup, drained and rinsed canned kidney beans
• 1 cup, drained and rinsed canned pinto beans
• 1 cup, drained and rinsed canned navy beans
• 1 cup, drained and rinsed canned garbanzo beans
• 14 oz can diced tomatoes with juice
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and fragrant. Add 4 minced garlic cloves and cook for 1 minute until aromatic.
2. Step 2: Add 2 diced medium sweet potatoes, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir well to coat the sweet potatoes with spices, cooking for 3 minutes.
3. Step 3: Pour in 14 oz canned diced tomatoes with juice and 2 cups vegetable broth. Bring to a simmer.
4. Step 4: Add 1 cup each of drained and rinsed black beans, kidney beans, pinto beans, navy beans, and garbanzo beans to the pot. Stir to combine.
5. Step 5: Reduce heat to low, cover, and simmer the chili for 30 minutes until sweet potatoes are tender and flavors meld, stirring occasionally.
6. Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro for a bright finish.