As the temperature drops and the evenings grow darker, there’s nothing quite like a steaming bowl of spicy stew to warm you from the inside out. This Spicy Black Bean and Sweet Potato Stew isn’t just another winter recipe—it’s a vibrant celebration of flavors that dance on your palate while nourishing your body with plant-based goodness. The smoky heat of chipotle peppers mingles with the natural sweetness of roasted sweet potatoes, creating a symphony of taste that will have you reaching for seconds before you’ve even finished your first bowl.
What makes this stew truly special is its versatility. Whether you’re a dedicated vegan looking for protein-packed comfort food, a busy parent needing a make-ahead meal that improves with time, or simply someone craving a dish that delivers both nutrition and satisfaction, this recipe checks all the boxes. The combination of black beans and sweet potatoes creates a complete protein profile, while the array of spices offers anti-inflammatory benefits that your body will thank you for. Best of all? This one-pot wonder comes together in under an hour, making it perfect for weeknight dinners or weekend meal prep.
The origins of this stew draw inspiration from multiple culinary traditions. The black bean base nods to Latin American cuisine, while the spice profile incorporates elements from both Mexican and North African cooking. I’ve been perfecting this recipe for years, tweaking the spice levels and ingredient ratios until finding this perfect balance of heat, sweetness, and depth. What began as a simple clean-out-the-pantry meal has become one of the most requested recipes among friends and family.
Ingredients
- 2 tablespoons olive oil
- 1 large red onion, diced
- 4 garlic cloves, minced
- 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 3/4-inch cubes
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1-2 chipotle peppers in adobo sauce, finely chopped (adjust according to your heat preference)
- 1 tablespoon adobo sauce (from the chipotle can)
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (14-ounce) can fire-roasted diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
For serving (optional):
- Diced avocado
- Vegan sour cream or Greek yogurt
- Extra lime wedges
- Toasted pepitas (pumpkin seeds)
- Corn tortillas or crusty bread
Instructions
- Prepare the base: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for about 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add vegetables and spices: Add the diced sweet potatoes and bell pepper to the pot. Cook for 5 minutes, stirring occasionally. Add the ground cumin, smoked paprika, coriander, and cinnamon. Stir to coat the vegetables evenly with the spices and cook for another minute until the spices become fragrant.
- Build the stew: Add the chopped chipotle peppers, adobo sauce, drained black beans, fire-roasted tomatoes (with their juice), and vegetable broth. Stir well to combine all ingredients. Season with salt and black pepper.
- Simmer: Bring the stew to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 25-30 minutes, or until the sweet potatoes are tender but still hold their shape. Stir occasionally to prevent sticking.
- Finish and serve: Once the sweet potatoes are tender, remove the pot from heat. Stir in the lime juice and chopped cilantro. Taste and adjust seasonings if needed. For a thicker consistency, you can mash some of the sweet potatoes and beans against the side of the pot.
- Garnish: Serve hot in bowls, garnished with your choice of toppings: diced avocado, a dollop of vegan sour cream, additional chopped cilantro, a sprinkle of toasted pepitas, or an extra squeeze of lime juice.
This stew is all about layering flavors. The chipotle peppers are what give this dish its signature smoky heat, but they can pack quite a punch. If you’re sensitive to spice, start with just one pepper and a little of the adobo sauce—you can always add more later. The fire-roasted tomatoes aren’t just a convenient shortcut; they add a depth of flavor that regular diced tomatoes simply can’t match. Their subtle charred taste complements the smokiness of the chipotle and paprika, creating a more complex flavor profile.
Sweet potatoes are the heart of this stew, providing not just natural sweetness but also a delightful textural contrast to the beans. For the best results, aim for sweet potatoes with orange flesh (sometimes labeled as “garnet” or “jewel” varieties). These tend to be sweeter and creamier than their paler counterparts. When cutting them, try to keep the cubes relatively uniform in size to ensure they cook evenly. If some pieces are significantly larger than others, you’ll end up with some undercooked chunks while others dissolve into the broth.
Make It Ahead
Like many stews and soups, this one actually improves with time as the flavors meld together. Consider making it a day ahead of when you plan to serve it. Simply reheat gently on the stovetop, adding a splash more broth if needed to reach your desired consistency. The stew will keep well in the refrigerator for up to 4 days, making it excellent for meal prep. It also freezes beautifully for up to 3 months—just thaw overnight in the refrigerator before reheating.
Adaptations and Variations
This recipe welcomes customization based on what you have on hand or your dietary preferences. For additional protein, consider adding a cup of quinoa along with an extra cup of broth. Leafy greens like kale or spinach make excellent additions—stir them in during the last few minutes of cooking. For an extra layer of texture, corn kernels (fresh or frozen) work wonderfully. If you enjoy meat but still want to try this recipe, browned chorizo or ground turkey can be added after cooking the onions. And for those who avoid nightshades, you can omit the bell pepper and tomatoes, substituting with additional broth and perhaps a tablespoon of tomato-free Worcestershire sauce for umami depth.
Nutritional Benefits
Beyond its delicious taste, this stew offers remarkable nutritional benefits. Sweet potatoes provide ample vitamin A for eye health and immune function, while black beans contribute plant-based protein and fiber. The combination of spices, particularly cumin and cinnamon, offers anti-inflammatory properties. At around 285 calories per serving (without toppings), with 12 grams of protein and 14 grams of fiber, this stew satisfies hunger while supporting digestive health. It’s also naturally gluten-free and vegan, making it accessible for various dietary needs.
Whether you’re seeking comfort on a chilly evening, looking to incorporate more plant-based meals into your rotation, or simply wanting to explore the magnificent marriage of sweet and spicy flavors, this Spicy Black Bean and Sweet Potato Stew delivers on all fronts. Its rich, complex flavors belie the simplicity of its preparation, proving once again that some of the most satisfying dishes come from humble ingredients transformed through thoughtful seasoning and gentle simmering. Enjoy it as a standalone meal or alongside a simple green salad and crusty bread for a complete dinner that will warm both body and soul.
