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Sweet-Potato Black-Bean Chili

Name: Sweet-Potato Black-Bean Chili
Prep time: 20 min
Total time: 50 min
Yield: 4 dinner bowls
Ingredients: 1 tbsp olive oil; 2 cups peeled sweet potato in 1/2-inch cubes; 2 cups drained canned black beans; 1 1/2 cups canned crushed tomatoes; 1 cup water; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp salt; Up to 1/2 cup extra water, only if needed

Suggested ages 12+ Cook with help: an adult handles heat and sharp tools

4 dinner bowlsActive 20 minTotal 50 min

Sweet potato makes this bean chili hearty without meat. Small cubes soften in the tomato broth and keep their shape if stirred gently. The young cook measures the spices before any heat goes on.

Start with the grown-up check

Close view of black beans and orange sweet-potato cubes in thick red chili, in a single white bowl. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

The adult dices sweet potato, opens cans and manages simmering and serving.

A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting.
Adult peels and dices sweet potato and opens, rinses and drains beans; open tomatoes too.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

Tick off steps as you go. Your ticks stay in this browser.

TogetherWash hands with soap and water, clear the work area and read all the steps before measuring.
Young cookMeasure beans, tomatoes, water and spices into separate bowls.
Grown-upHeat oil over medium heat and stir sweet potato for 3 minutes. Add remaining ingredients and bring to a simmer.
Grown-upCover loosely and simmer 20–25 minutes, stirring occasionally, until sweet potato is easily pierced. If it thickens before the potato softens, add extra water 1 tbsp at a time, up to 1/2 cup.
Grown-upLadle into bowls, stand 3 minutes and check the temperature of a potato cube before serving.

The skill you’re learning

Liquid can thicken before a firm vegetable is ready. A small splash of water lets cooking continue without scorching the bottom.

Try one change

Use drained canned kidney beans instead of black beans in the same amount.

Serving & storing

A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 2 days. A grown-up reheats only the portion needed to 165°F.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

Keep your recipe card

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Printable ingredients, age and actor-labeled steps for Sweet-Potato Black-Bean Chili