Every Helping
Sign in

Dinner recipe · from the recipe book

Sweet Potato and Black Bean Chili Roja

A chunky, gently smoky tomato chili of tender sweet potato, zucchini, corn and black beans with cumin, chiles and a bright lime-cilantro finish.

Sweet Potato and Black Bean Chili Roja

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 2 tsp2 gDried oregano
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tbsp32 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 1⅔ cups360 gVegetable broth
  • 3½ medium450 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 2½ cups430 gBlack beans, canned, drained and rinsed
  • 2 cups chopped250 gZucchinicut into 1/2-inch pieces
  • 1 cup136 gCorn kernels, frozen
  • ½ tsp3 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Prepare all the vegetables first: dice the onion and green bell pepper, mince the jalapeño and garlic, cube the sweet potato, chop the zucchini and cilantro, and crumble the queso fresco.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, green bell pepper and jalapeño and cook, stirring, for 6 to 7 minutes until soft.
  3. Add the garlic, chili powder, cumin, oregano and smoked paprika and stir for 1 minute until fragrant.
  4. Stir in the tomato paste and cook 1 to 2 minutes until it darkens slightly.
  5. Add the canned diced tomatoes with their juice, the vegetable broth, the sweet potato and the salt. Bring to a boil, then cover, lower the heat and simmer gently for 20 minutes.
  6. Stir in the black beans and zucchini and simmer uncovered for 12 to 15 minutes, until the sweet potato is tender and the chili has thickened.
  7. Stir in the frozen corn kernels and simmer 3 minutes more until heated through. Turn off the heat and stir in the lime juice.
  8. Ladle into bowls and top each with the cilantro and queso fresco.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book