Southwest-Spiced Sweet Potato and Black Bean Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and warming chili featuring sweet potatoes and black beans simmered with smoky spices and tomatoes for a comforting meal. This mexican-inspired filipino (vegetarian, gluten free) ready in about 55 minutes pairs olive oil, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.4 (15 ratings) Prep: 15 min Cook: 40 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 2 diced medium sweet potatoes and 1 diced red bell pepper, cooking for 4 minutes to start softening the vegetables.
  3. Step 3: Add 2 cups black beans, 1 can (14.5 oz) diced tomatoes with juice, 2 cups vegetable broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 minced jalapeño pepper if using. Stir to combine.
  4. Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and chili thickens.
  5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped cilantro before serving.

Frequently asked questions

How long does Southwest-Spiced Sweet Potato and Black Bean Chili take to make?

Total time is about 55 minutes (15 min prep + 40 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 Southwest-Spiced Sweet Potato and Black Bean 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 Southwest-Spiced Sweet Potato and Black Bean 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 Southwest-Spiced Sweet Potato and Black Bean 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 Southwest-Spiced Sweet Potato and Black Bean Chili vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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