Spiced Harlingen Sweet Potato and Black Bean Chili
A hearty vegetarian chili combining sweet potatoes and black beans with warm spices, perfect for a comforting and nutritious meal. This mexican-inspired vegetarian ready in about 55 minutes pairs olive oil, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 can (15 oz) black beans, cooked or canned, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, canned
- 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 fresh cilantro, chopped
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring frequently.
- Step 3: Stir in 2 cups diced sweet potatoes, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook, stirring often, for 3 minutes to toast the spices.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) black beans drained and rinsed, and 2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and chili thickens.
- Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with lime wedges on the side for squeezing.
Frequently asked questions
How long does Spiced Harlingen 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 Harlingen 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 Harlingen 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 Harlingen Sweet Potato and Black Bean Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Harlingen Sweet Potato and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
