
Black Bean Sweet Potato Chili
A hearty Saturday dinner chili with black beans, kidney beans, sweet potatoes, tomatoes, corn, and onion. This healthy vegan entree is mild, family-friendly, and made with common grocery-store ingredients.
- chili
- family-meal
- Healthy
- kid-friendly
- one-pot
- plant-based
- saturday-dinner
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Garlic, minced · 3 Count
Garlic
Sale
100%
Details
Sweet potatoes, peeled and cut into 1/2-inch cubes · 2 Count
Sweet Potato
100%
Details
Yellow onion, diced · 1 Count
Jumbo Yellow Onions
100%
Details
Canned diced tomatoes · 1 Can
Kroger Diced Tomatoes
100%
Details
Canned black beans, drained and rinsed · 1 Can
La Preferida® Black Beans
100%
Details
Canned kidney beans, drained and rinsed · 1 Can
Kroger® Dark Red Kidney Beans
97%
Details
Frozen corn · 1 Cup
Kroger® Frozen Super Sweet Corn
42%
Details
Chili powder · 2 Tablespoon
Kroger® Chili Powder Shaker
15%
Details
Ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
Olive oil · 1 Tablespoon
Kroger® Pure Olive Oil
3%
Details
Salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Water · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- frozen corn-1 cup
- yellow onion-1 large
- garlic-3 cloves
- sweet potatoes-2 medium
- canned black beans-1 can
- canned kidney beans-1 can
- canned diced tomatoes-1 can
- water-1 cup
- chili powder-2 tablespoons
- olive oil-1 tablespoon
- ground cumin-1 teaspoon
- salt-1 teaspoon
Prep the vegetables: dice the onion, mince the garlic, peel and cube the sweet potatoes, then drain and rinse the beans.
Use a stable cutting board and keep fingers tucked while cutting sweet potatoes.
Open cans carefully and avoid touching sharp lid edges.
Heat the olive oil in a large pot over medium heat. Add the onion and salt, then cook for 4 minutes until the onion is softened and lightly golden.
Keep the pot handle turned inward to reduce the risk of spills.
Stir in the garlic, chili powder, and cumin. Cook for 30 seconds until the spices are fragrant.
Add the sweet potatoes, diced tomatoes, black beans, kidney beans, frozen corn, and water. Stir well to combine the chili and scrape the bottom of the pot.
Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 25 to 30 minutes until the sweet potatoes are tender when pierced with a fork.
Lift the lid away from your face to avoid steam burns.
Uncover and simmer for 5 more minutes to slightly thicken the chili, stirring often. Taste and adjust salt if needed before serving hot.
Let the chili cool slightly before serving to children.
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