Spiced Elk River Sweet Potato and Black Bean Chili
A warming vegetarian chili featuring sweet potatoes and black beans simmered with smoky spices for a rich, hearty bowl. This american-inspired vegan (vegetarian, vegan) ready in about 55 minutes pairs olive oil, medium yellow onion, diced, medium red bell pepper, diced 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. 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 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 cups sweet potatoes, peeled and cubed
- 2 cups black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes, canned
- 3 cups vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper; sauté for 5-6 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 1 minute until fragrant.
- Step 3: Add 2 cups peeled and cubed sweet potatoes, 2 cups drained and rinsed black beans, 1 can (14 oz) diced tomatoes, and 3 cups vegetable broth; bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes until sweet potatoes are tender and chili has thickened.
- Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot with optional toppings like sour cream or shredded cheese.
Frequently asked questions
How long does Spiced Elk River 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 Spiced Elk River 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 Spiced Elk River 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 Spiced Elk River 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 Spiced Elk River Sweet Potato and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
