American-inspired · Easy
Sweet potato & black bean chili with rice
A mild tomato chili with sweet potato, black beans, and a full pot of brown rice for a substantial family supper.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 584 kcal | 2335 kcal |
| Protein | 17.4 g | 69.6 g |
| Carbs | 110.8 g | 443.3 g |
| Fiber | 17.6 g | 70.6 g |
| Sugars | 13.4 g | 53.6 g |
| Added sugars | 0 g | 0 g |
| Fat | 9.2 g | 36.6 g |
| Saturated fat | 1.5 g | 6.2 g |
| Sodium | 661 mg | 2643 mg |
| Cholesterol | 0 mg | 0 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) · 600 g in the original batch
USDA food referenceBeans, black, canned, sodium added, drained and rinsed · 480 g in the original batch
Missing sugar and cholesterol use generic undrained canned black turtle beans as a proxy. Missing saturated fat uses that proxy’s saturated-to-total-fat ratio applied to the drained/rinsed food’s total fat. Other primary values, including sodium, stay unchanged.
USDA food reference USDA supplementary referenceTomatoes, red, ripe, raw, year round average · 738 g in the original batch
USDA food referenceRice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program) · 240 g in the original batch
USDA food referenceOnions, raw · 150 g in the original batch
USDA food referenceOil, olive, salad or cooking · 20 g in the original batch
USDA food referenceSpices, cumin seed · 4 g in the original batch
USDA food referenceSalt, table · 3 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 1050 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Stovetop · Large saucepan · Saucepan with lid
- 1
Wash and prepare the produce
Scrub and peel the sweet potatoes, then weigh 600 g sweet potatoes. Cut into even 1.5 cm pieces.
Wash 6 medium whole tomatoes, remove the cores, then dice evenly into 1 cm pieces. Keep any juices with the prepared tomatoes.
Peel 150 g onion and dice evenly.
- 2
Prepare the remaining ingredients
Drain black beans and rinse well, then weigh 480 g black beans after draining.
Measure 240 g brown rice, rinse in a sieve and drain.
- 3
Measure and set out
Measure 20 g olive oil.
Measure 4 g ground cumin.
Measure 3 g table salt.
Measure 1,050 ml water.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 4
Start the rice
Bring 240 g rice, 750 ml water, and 1.5 g salt to a boil.
Cover, reduce heat to low, and simmer for 35–40 minutes or follow package directions.
Set the rice check timer and continue with the next step while it cooks. When the timer rings, go to step 11 to check the rice and step 12 to rest it, even if the other component is still cooking. Then return to where you left off. The timer is a reminder to check, not a guarantee that the rice is ready.
- 5
Start the chili
Meanwhile heat 20 g oil in a large saucepan over medium heat.
- 6
Soften the onion
Cook 150 g onion for 5 minutes, stirring.
- 7
Start the chili
Add 4 g cumin and stir for 30 seconds.
- 8
Start the chili
Add 600 g sweet potato, tomatoes with juice, 300 ml water, and 1.5 g salt.
Bring to a simmer.
- 9
Simmer and serve
Cover loosely and simmer for 25–30 minutes until sweet potato is fork-tender and the fresh tomatoes have softened, stirring occasionally.
- 10
Simmer and serve
Add a splash of water if the chili is sticking.
Stir in 480 g beans and simmer for 5 minutes until steaming throughout.
- 11
Check the rice
When the rice check timer rings, check a few grains: they should be tender.
If firm and dry, add 30 ml water, cover, and cook on low for another 5 minutes, then check again. Repeat only if needed.
If there is still water in the pan, keep cooking on low and check again in 5 minutes. Once tender, follow the rice-rest step.
- 12
Rest the cooked rice
Once the rice is tender, turn off the heat and leave the saucepan covered for at least 5 minutes. If you already rested it when the rice timer rang, continue to the next step.
- 13
Simmer and serve
Serve chili and rice in 4 bowls.
Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze promptly in meal-sized airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing. Fresh tomatoes vary in juiciness. If too watery, simmer uncovered a little longer; if sticking before tender, add water a spoonful at a time.
Print & sharing options
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Something wrong with an ingredient or instruction? Tell usVersion 4 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/sweet-potato-chili · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.