Texas-Spiced Black Bean and Sweet Potato Stew
A hearty, plant-based stew with warming spices and tender sweet potatoes, perfect for chilly evenings. This vegetarian-inspired soups ready in about 45 minutes pairs (15 oz), drained and rinsed black beans, chicken broth, (14.5 oz), undrained diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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, peeled and diced into 1/2-inch cubes sweet potatoes
- 1 can (15 oz), drained and rinsed black beans
- 3 cups chicken broth
- 1 can (14.5 oz), undrained diced tomatoes
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Add minced garlic, cumin, and smoked paprika, stirring for 1 minute until fragrant.
- Step 3: Stir in diced sweet potatoes, drained black beans, diced tomatoes with juice, and chicken broth. Bring to a simmer, then reduce heat to low and cover.
- Step 4: Simmer uncovered for 25 minutes, stirring occasionally, until sweet potatoes are fork-tender.
- Step 5: Remove from heat and stir in fresh cilantro. Adjust salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas-Spiced Black Bean and Sweet Potato Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Texas-Spiced Black Bean and Sweet Potato Stew?
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 chicken broth from drying out.
Can I substitute ingredients in Texas-Spiced Black Bean and Sweet Potato Stew?
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 Texas-Spiced Black Bean and Sweet Potato Stew 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.
What goes well with Texas-Spiced Black Bean and Sweet Potato Stew?
Vegetarian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This stew was a hit with my whole family—especially the kids who usually hate veggies! The sweet potatoes held their shape perfectly.
- ★★★★☆
Loved the flavor combo, but the sweet potatoes took way longer than the recipe said to soften. Next time I'll slice them thinner.
- ★★★★☆
Easy to make and packed with flavor. My partner even asked for seconds—definitely adding this to our weekly rotation!
