Soups and stews · American · 35 min
Hearty Sweet Potato & Black Bean Chili with Greek Yogurt
- 35 min
- 2–6 servings
- 477 kcal / serving
A comforting chili built with sweet potatoes, black beans, and tomatoes, finished with a dollop of yogurt and fresh cilantro. It's a solid weeknight option with a chunky texture and bright, tangy notes from cilantro and yogurt.
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Ingredients
- 1 (15 oz) canblack beans
- 4 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- ¼ cupplain Greek yogurt
- ¾ lbsweet potato
- ½ mediumyellow onion
- sweet potatoes
- yellow onions
From the pantry: black pepper, chili powder, cumin, ground, salt, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · salad spinner (optional) · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: sweet potatoes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 2 clovesgarlic
- ¾ lbsweet potato
- ½ mediumyellow onion
- sweet potatoes
- yellow onions
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
Pantry & dry goods
- 1 (15 oz) canblack beans
- 4 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| sweet potato | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a medium saucepan over medium-high heat.
- Peel and small dice the onion; wash and medium dice the sweet potatoes (without peeling).
- Coat the bottom of the pan with oil, then add the onion and potatoes. Stir frequently and cook until the onion softens, about 3–4 minutes.
- Peel and mince the garlic.
- When the onion has softened, add the garlic, chili powder, cumin, salt, and pepper to the pan. Stir and cook just until fragrant, about 15–30 seconds.
- Pour in the broth and the diced tomatoes; bring to a boil, then reduce to a simmer, cover, and cook until the potatoes are tender, about 15 minutes.
- Drain and rinse the black beans, then add them to the simmering chili.
- Rinse and dry the cilantro; remove the leaves from the stems, chop the leaves, and add ¾ of them to the pot (save the rest for garnish). Stir to combine and continue cooking until the potatoes are tender.
- Ladle into bowls and garnish with a dollop of yogurt and the remaining cilantro.
Two tips
- Prep the onion, sweet potatoes, and garlic ahead of time to speed up weeknight cooking.
- If you have a bit more cilantro on hand, add extra to brighten the dish at serving.
Nutrition per serving
- Calories
- 477 kcal
- Protein
- 21 g
- Carbs
- 83 g
- Fat
- 9 g
- Fiber
- 24 g
- Sodium
- 653 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.