The Pantry
Southwestern-inspired

Black bean chili

A hearty black bean and sweet potato chili with smoky spices and lime. One pot turns canned beans and a few vegetables into a filling dinner.

Prep 10 minCook 35 minAdjust servings ↓
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Black bean chili
~440 calper person · ~880 total
~$5.00meal total · ~$2.50 per person

Estimated calories and US ingredient costs.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Prepare the vegetables

~2 min

Prepare the vegetables.

Cut 8 oz sweet potato into even ½-inch cubes so it cooks through in the simmer.

Dice 4 oz onion and 4 oz bell pepper.

Ingredients
  • 8 oz total for recipeSweet potato
Step 2

Soften the onion

~5 min

Soften the onion.

Heat 1 tbsp oil in a saucepan over medium heat.

Add the onion and pepper and cook for 5 minutes, stirring occasionally.

Ingredients
  • 1 tbspOlive oil
  • 4 ozOnion
  • 4 ozBell pepper
Step 3

Toast the spices

~1 min

Toast the spices.

Stir in 2 tsp garlic, 1 tbsp mild chili powder, 1 tsp cumin and 1/2 tsp smoked paprika.

Cook for 30 seconds until fragrant.

Ingredients
  • 2 tspGarlic
  • 1 tbspMild chili powder
  • 1 tspGround cumin
  • 1/2 tspSmoked paprika
Step 4

Build the pot

~2 min

Build the pot.

Add the sweet potato, 14 oz tomatoes, 1 1/2 cups cooked black beans, 3/4 cup vegetable broth and 1/4 tsp salt.

Stir well and bring to a gentle boil.

Ingredients
  • 8 oz total for recipeSweet potato
  • 14 ozCanned diced tomatoes
  • 1 1/2 cupsCooked black beans
  • 3/4 cupLow-sodium vegetable broth
  • 1/4 tspKosher salt
Step 5

Simmer until tender

~25 min

Simmer until tender.

Reduce to a simmer, partly cover and cook for 20–25 minutes, stirring occasionally.

The sweet potato should be easy to pierce with a fork.

Add a splash of water if the pot becomes dry.

Step 6

Thicken and brighten

~2 min

Thicken and brighten.

Mash a spoonful of beans and sweet potato against the side of the pan, then stir them back in.

Add 1 tbsp lime juice and taste.

Ingredients
  • 8 oz total for recipeSweet potato
  • 1 1/2 cups total for recipeCooked black beans
  • 1 tbspLime juice
Step 7

Serve

~1 min

Let the hot chili settle briefly before eating.

Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Black bean chili: Serve.

Black bean chili: Ladle the chili into bowls and scatter with 2 tbsp cilantro.

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Ingredients

For 2 people

  • 1 tbsp olive oil
  • 4 oz onion, diced
  • 8 oz sweet potato, peeled and cut into ½-inch cubes
  • 4 oz bell pepper, diced
  • 2 tsp minced garlic
  • 1 tbsp mild chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 14 oz canned diced tomatoes
  • 1 1/2 cups cooked black beans, drained and rinsed
  • 3/4 cup low-sodium vegetable broth
  • 1/4 tsp kosher salt
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro

Method

  1. Prepare the vegetablesCut 8 oz sweet potato into even ½-inch cubes so it cooks through in the simmer. Dice 4 oz onion and 4 oz bell pepper.
  2. Soften the onionHeat 1 tbsp oil in a saucepan over medium heat. Add the onion and pepper and cook for 5 minutes, stirring occasionally.
  3. Toast the spicesStir in 2 tsp garlic, 1 tbsp mild chili powder, 1 tsp cumin and 1/2 tsp smoked paprika. Cook for 30 seconds until fragrant.
  4. Build the potAdd the sweet potato, 14 oz tomatoes, 1 1/2 cups cooked black beans, 3/4 cup vegetable broth and 1/4 tsp salt. Stir well and bring to a gentle boil.
  5. Simmer until tenderReduce to a simmer, partly cover and cook for 20–25 minutes, stirring occasionally. The sweet potato should be easy to pierce with a fork. Add a splash of water if the pot becomes dry.
  6. Thicken and brightenMash a spoonful of beans and sweet potato against the side of the pan, then stir them back in. Add 1 tbsp lime juice and taste.
  7. ServeLadle the chili into bowls and scatter with 2 tbsp cilantro. Let the hot chili settle briefly before eating.

Before you cook

What to get ready

Heavy saucepan, spoon, colander and measuring jug.

Cut sweet potato into the specified small cubes so it softens while the beans simmer.

If something needs adjusting

Sweet potato remains chalky

Keep the pot gently simmering with enough liquid to cover the cubes; check tenderness with a fork, not the clock alone.

The pot thickens before serving

Beans and lentils absorb liquid as they stand. Add hot water a little at a time and taste again before adding more salt.

Store for later

Refrigerate in shallow portions and reheat to 165°F, stirring and adding water if needed. Freeze meal-sized portions if they will not be eaten soon.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Save extra sweet potato for quesadillas with the same black beans.

Next use for your ingredients: Black bean and sweet potato quesadillas →

Calculate this meal with your own prices →

How to Thicken Soup →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Keep the sweet potato cubes small and similar in size. Large chunks take longer than the beans need.

Make it work for you

Use butternut squash in place of sweet potato and simmer until tender. Pinto beans work if you have an open can to use.

For another dinner built around beans, try bean and cheese burritos.

How can I make black bean chili thicker?

Mash some of the cooked beans into the liquid, then simmer uncovered for a few minutes. Stir often so the thickened chili does not catch on the bottom.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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