Black bean & sweet potato chili
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Sweet potato balances a tomato chili with black beans and corn.
Tex-Mex-inspired · dinner, soup · moderate
Servings: 4
Prep: 10 min
Cook: 30 min
Total: 40 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 3 cups canned black beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 large sweet potatoes (340 g, 1/2-inch cubes)
- 3 cups canned diced tomatoes (Include juices. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup frozen corn kernels (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 1/2 cups gluten-free vegan vegetable broth (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 medium yellow onion (diced)
- 2 teaspoons mild gluten-free chili powder (Choose a dairy-free blend. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon olive oil
Cooking instructions
- Heat the olive oil in a pot on medium and cook the yellow onion for 5 minutes.
- Stir in the mild gluten-free chili powder, then the sweet potatoes, canned diced tomatoes and gluten-free vegan vegetable broth. Cover and simmer for 15 minutes.
- Add the canned black beans and frozen corn kernels. Simmer uncovered for 10 minutes until the sweet potato is tender, stirring from the bottom.
- Mash a few pieces of sweet potato into the sauce and divide among four bowls.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.