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Hearty Black Bean and Sweet Potato Chili
Original recipe: 6 servings · Prep: 15 min · Cook: 35 min · Total: 50 min
By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Jul 22, 2026
Southwestern
50 mins
high-proteingluten-freemeal-prep-friendlyeasy-recipeswhole-foodsbudget-friendly
Hearty Black Bean and Sweet Potato Chili with measured ingredients, 50-minute timing, 6-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
35 min
Total
50 min
Servings
6
Difficulty
easy
Cuisine
Southwestern
Ingredients
Servings
6
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
-
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
-
Stir in the minced garlic and diced red bell pepper. Cook for an additional 3-4 minutes until softened and fragrant.
-
Add chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook the spices with the vegetables for 1 minute to release their flavors.
-
Add the cubed sweet potatoes, black beans, diced tomatoes with their juice, tomato paste, and vegetable broth. Stir thoroughly to combine.
-
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until sweet potatoes are tender.
-
Season with salt and freshly ground black pepper to taste. If the chili is thicker than desired, add additional vegetable broth to adjust consistency.
-
Remove from heat and stir in freshly squeezed lime juice to brighten flavors.
-
Serve hot, garnished with chopped cilantro. Optional toppings include avocado slices or a dollop of vegan yogurt for added creaminess.
-
Allow leftovers to cool completely before storing in airtight containers. Store refrigerated for up to 4 days, making this recipe ideal for meal prep.
Frequently Asked Questions
- Can I meal prep Hearty Black Bean and Sweet Potato Chili?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more black bean or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Hearty Black Bean and Sweet Potato Chili before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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