A little less stress. A little more room around the table.
Bethany’s KitchenGOOD FOOD. EVERYDAY GRACE.
All recipes / Dinner

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.

VeganVegetarianDairy-freeGluten-free
20 minPrep70 minTotal, including resting4Standard portions
Jump to recipePlan

AI-generated illustration: sweet potato & black bean chili with rice

Let’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. 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. 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. 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. 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. 5

    Start the chili

    Meanwhile heat 20 g oil in a large saucepan over medium heat.

  6. 6

    Soften the onion

    Cook 150 g onion for 5 minutes, stirring.

  7. 7

    Start the chili

    Add 4 g cumin and stir for 30 seconds.

  8. 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. 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. 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. 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. 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. 13

    Simmer and serve

    Serve chili and rice in 4 bowls.

How did this recipe turn out?

After trying it, share what you loved or help us make it better. One changeable vote per account for version 4.

Loading community feedback…

My private recipe notes

Your notes don’t change this recipe’s dietary tags or nutrition.

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.

Report a problem with this recipe · Review policy

Something wrong with an ingredient or instruction? Tell us

Version 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.