Texas-Spiced Black Bean and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A hearty, plant-based stew with warming spices and tender sweet potatoes, perfect for chilly evenings. This soup recipe, ready in about 45 minutes, pairs sweet potatoes, black beans, chicken broth 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent, stirring occasionally.
2. Step 2: Add minced garlic, cumin, and smoked paprika, stirring for 1 minute until fragrant.
3. 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.
4. Step 4: Simmer uncovered for 25 minutes, stirring occasionally, until sweet potatoes are fork-tender.
5. Step 5: Remove from heat and stir in fresh cilantro. Adjust salt and pepper to taste.