Texan-Style Sweet Potato and Black Bean Chili
A hearty, slow-simmered chili combining sweet potatoes and black beans with bold Texan spices and smoky undertones. This american-inspired vegan (vegan, gluten free) ready in about 55 minutes pairs (14.5 oz) diced tomatoes, large, diced onion, medium, diced green bell pepper 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 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
- 2 cups cooked or 1 can (15 oz), drained and rinsed black beans
- 1 can (14.5 oz) diced tomatoes
- 1 large, diced onion
- 1 medium, diced green bell pepper
- 1, seeded and finely chopped jalapeño pepper
- 4, minced garlic cloves
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 3 cups vegetable broth
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 1 diced green bell pepper, and 1 finely chopped jalapeño pepper, sautéing for 5 minutes until softened.
- Step 2: Stir in 4 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until spices are fragrant.
- Step 3: Add 2 medium diced sweet potatoes (about 1 lb), 2 cups cooked black beans, 1 can (14.5 oz) diced tomatoes, 3 cups vegetable broth, 2 tsp salt, and 1 tsp black pepper. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 30 minutes until sweet potatoes are tender and chili has thickened.
- Step 5: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro for brightness before serving.
Frequently asked questions
How long does Texan-Style 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 Texan-Style 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 (14.5 oz) diced tomatoes from drying out.
Can I substitute ingredients in Texan-Style 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 Texan-Style 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 Texan-Style Sweet Potato and Black Bean Chili vegan?
Yes — this recipe is tagged vegan, 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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