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 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 should I serve with Texas-Spiced Black Bean and Sweet Potato Stew?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
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!
