Recipe description
March 13, 2026
Black Bean Chili with Sweet Potato
A cozy chili built on fiber-rich beans and sweet potato
88%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- Rich in fiber from beans, sweet potato, and vegetables.
- Includes colorful plant foods and spices that supply polyphenols.
- Balanced with plant protein, complex carbs, and fiber to support energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, black
1
tablespoon
Sweet potato
1
piece
Onion soup
1
cup
Garlic
1
clove
Chili powder
1
teaspoon
Seed, cumin
1
teaspoon
Vegetable broth
1
cup
Oil, olive
1
tablespoon
Salt
1
teaspoon
Black pepper
1
teaspoon
Instructions
1
In a large pot, heat the olive oil over medium heat.
2
Add diced onion and bell pepper, and sauté for 5 minutes until softened.
3
Stir in minced garlic, cumin, and chili powder, cooking for an additional minute.
4
Add the sweet potato, black beans, vegetable broth, salt, and black pepper.
5
Bring to a boil, then reduce heat and simmer for 25-30 minutes until the sweet potato is tender.
6
Serve hot, garnishing with a squeeze of lime juice.
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Nutrition
380 kcal
Calories
18 g
Protein
52 g
Carbohydrates
14 g
Fiber
9 g
Sugar
9 g
Fat
2 g
Saturated fat
1.0 g
Salt
FAQ
Is this chili vegan?
Yes—it's plant-based with black beans, sweet potato, vegetables, and spices; no meat or dairy. Use vegetable broth to keep it vegan.
How much protein and fiber does a serving provide?
It offers a solid amount of plant-based protein and fiber from beans and sweet potatoes per serving.
Is it gluten-free?
It's naturally gluten-free as written, but check labels on any added ingredients (broth, toppings) to be sure.
How long does it take to cook?
Roughly 30–40 minutes from start to finish, including simmering.
How can I customize this chili?
Swap or add veggies, adjust heat, or change beans. Good add-ins: corn, bell peppers, spinach; garnish with avocado, lime, cilantro; try different beans.
Can I make this ahead for meal prep?
Yes. It stores well in the fridge for 3–4 days and freezes for 2–3 months. Reheat gently.
What are good serving suggestions or toppings?
Serve with brown rice, quinoa, or crusty bread. Top with avocado, fresh herbs, a squeeze of lime, or dairy-free yogurt if you like.
How do I reduce sodium?
Use low-sodium beans and broth; taste and adjust seasonings with spices before adding salt.
How should I store leftovers and how long do they keep?
Refrigerate in an airtight container for 3–4 days; freeze for longer storage (up to 3 months). Reheat thoroughly.
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