Soups and stews · American · 35 min
Sweet Potato & Black Bean Chili with Avocado
- 35 min
- 2–6 servings
- 585 kcal / serving
Sweet potato and black bean chili with avocado offers a hearty, chunky texture and warm spices. It's a weeknight-friendly bowl that comes together in about 35 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- ½ mediumred onion
- ¾ lbsweet potato
- avocados
- sweet potatoes
- red 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 spoons · medium saucepan · mixing bowls · stirring spoon · vegetable peeler
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
- 1avocado
- ½ small bunchcilantro
- 2 clovesgarlic
- ½ mediumred onion
- ¾ lbsweet potato
- avocados
- sweet potatoes
- red onions
Pantry & dry goods
- 1 (15 oz) canblack beans
- 1 (14.5 oz) candiced tomatoes
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| 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 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| sweet potato | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Peel and dice the onion into small pieces and set aside in a small bowl.
- Peel and mince the garlic and place in another small bowl.
- Warm a medium saucepan over medium heat.
- Rinse and drain the black beans and set aside.
- Add coconut oil to the pan and swirl to coat the bottom once it’s hot.
- Add the onion and cook, stirring often, until it softens, about 3 to 5 minutes.
- While the onion cooks, peel and cut the sweet potatoes into ½-inch cubes and set aside on the cutting board.
- Add the garlic and sweet potatoes to the pan and stir to combine; cook, stirring occasionally, for 2 to 4 minutes.
- Stir in the beans and season with chili powder, cumin, salt, and black pepper; cook briefly until fragrant, about 15 to 30 seconds.
- Pour in the diced tomatoes and bring the mixture to a boil. Lower the heat, cover, and simmer until the sweet potatoes are tender, about 5 to 7 minutes.
- Half and pit the avocado, then dice the flesh and place in a small bowl.
- Remove cilantro leaves from stems, chop the leaves, and stir half into the chili; reserve the rest for garnish.
- To serve, spoon the chili into bowls and top with avocado and the remaining cilantro.
Two tips
- Prep the onion and garlic ahead of time so cleanup is quicker during cooking.
- Serve with the avocado on top and a sprinkle of cilantro for a fresh finish.
Nutrition per serving
- Calories
- 585 kcal
- Protein
- 19 g
- Carbs
- 90 g
- Fat
- 20 g
- Fiber
- 32 g
- Sodium
- 630 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.