Spiced Texan Sweet Potato and Black Bean Chili

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A hearty vegetarian chili that combines sweet potatoes and black beans with bold Texan spices for a comforting, flavorful meal. This Latin American-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs sweet potatoes, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 2 cups cooked or canned, drained and rinsed black beans
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced red bell pepper
• 3, minced garlic cloves
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lime juice
• 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 diced yellow onion and 1 diced red bell pepper, sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tbsp smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Add 2 diced medium sweet potatoes (about 1 lb), 2 cups drained black beans, 1 can diced tomatoes (14.5 oz), and 4 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until sweet potatoes are tender.
5. Step 5: Remove from heat and stir in 2 tbsp fresh lime juice. Serve chili topped with 1/4 cup chopped fresh cilantro.