Black Bean Sweet Potato Stew

Name: Black Bean Sweet Potato Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 yellow onion (diced); 2 lb sweet potatoes (peeled and chopped); 4-5 garlic cloves (minced); 2 tablespoons taco seasoning; 3/4 teaspoon kosher sea salt; 30 ounces black beans (drained and rinsed, 2 cans ); 14.5 ounces diced tomatoes (one can ); 1 1/2 cups vegetable stock; 2 limes (juice of); 2 tablespoons gluten-free flour; 1/2 bunch fresh cilantro (finely chopped to garnish); sliced avocado, lime wedges, sour cream, or cheddar cheese (Optional toppings)

By Rena Awada, nutritionally reviewed by Ella Davar RD

5 from 4 votes

Feb 22, 2023, Updated Feb 04, 2025

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Thick and hearty Black Bean Sweet Potato Stew is a vegetarian recipe featuring a blend of colorful vegetables, black beans, and warm taco seasoning, all simmered together to make a cozy, flavorful meal. This stew can be ready in just over 30 minutes.

Sweet potato stew with black beans in a white bowl.

I love a good stew recipe, especially this Sweet Potato Stew that’s so hearty and wholesome. It includes plenty of sweet potatoes, black beans, onions, garlic, and tomatoes. Trust me — you will not miss the meat in this vegan version!

Other than being a healthier spin on this classic cold-weather dish, perhaps the best part of this vegetarian stew is that it’s super easy to throw together and only requires 10 minutes of prep time. Then, you just let the Dutch oven and stovetop do the rest of the work. As an added plus, this homemade sweet potato stew is also freezer-friendly!

Why I love this recipe

Simple to put together: There’s just a small amount of chopping needed, and everything is made in one pot in just over 30 minutes.
Flavorful: Because this recipe is so comforting and delicious, you’ll want to make it again and again!

Black bean and sweet potato chili topped with sliced avocado.

Ingredients needed

This easy sweet potato stew recipe is made with wholesome ingredients, most of which are pantry staples. Here’s what you will need below. Full measurements are listed in the recipe card below.

Olive oil: For sautéing the veggies. Feel free to sub with avocado oil.
Veggies: I added yellow onions, sweet potatoes, garlic, and diced tomatoes for the perfect mix of hearty vegetables. Use fire-roasted tomatoes for a smoky flavor.
Spices: 2 tablespoons of taco seasoning, plus a little sea salt is the only seasonings you’ll need to add plenty of flavor to this stew. See this homemade taco seasoning recipe, if you’d like to make your own.
Beans: I used 2 cans of black beans for a delicious boost of fiber and protein. Substitute the black beans for kidney beans or pinto beans, if you’d like.
Vegetable stock: For the base of the stew. Feel free to add more or less stock, depending on the thickness that you prefer.
Lime juice + flour: A mix of lime juice and flour stirred into the chili will help thicken the stew and give it a nice silky texture.

How to make it

Making this black bean sweet potato stew recipe is such a breeze! Everything is cooked in one pot and the only chopping you have to do is for the onion, sweet potato, and garlic. Here’s the simple method:

Sautéing onion and garlic in a large pot.

Step 1: Heat the oil in a Dutch oven pot over medium-high heat. Sauté the onions for 3-4 minutes.

Cooking cubed sweet potato in a dutch oven.

Step 2: Stir in the sweet potatoes, garlic, and seasonings. Sauté, stirring frequently for 1 minute, to allow the flavors to develop.

Step 3: Add in the beans, diced tomatoes, and stock. Bring the stew to a boil, then reduce to a low. Partially cover with a lid and simmer for 20-25 minutes, or until the potatoes are tender.

Using a wooden spoon to stew chili mixture.

Step 4: Meanwhile, in a small bowl, whisk the lime juice and flour until no visible lumps. Over the last 5 minutes of cooking the stew, stir in the lime-flour mixture.

Step 5: Allow the stew to cool for a bit, then garnish with fresh cilantro and enjoy with lime wedges, and avocado, if desired.

Tips from my kitchen

To save a bit of time and effort, buy pre-cut veggies, like onion and sweet potato from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
Chop the sweet potato into similar-size cubes, so that it all cooks at the same rate.
This stew is naturally gluten-free if you use gluten-free flour for the lime-flour mixture. If you’re not concerned with keeping this gluten-free, feel free to use all-purpose flour.

Frequently asked questions

What toppings are best for sweet potato stew?

You can easily customize this this recipe by adding your favorite toppings! Try adding avocado or guacamole, cotija cheese, cheddar cheese, cilantro, green onion, red onion, jalapeño slices, sour cream, and/or crushed tortilla chips.

Can this be made in a slow cooker?

Yes! This recipe can easily be made in a slow cooker. Instead of simmering this on the stove, you can sauté the veggies and then place all of the ingredients into the crockpot. Cover and let it simmer on low all day for 6-8 hours or on high for 4-5 hours.

Can I use other types of beans?

Yes. You do not have to use black beans. Even though I love it for this recipe, you can use other beans like pinto beans and red kidney beans.

top view of two bowls of stew in a white round bowl

Storage recommendations

Leftovers: Store leftovers in an airtight container in the fridge for up to about 4 to 5 days. To reheat, transfer to a microwave-safe bowl and microwave until warm, or feel free to reheat it on the stovetop.
Freezing: Once completely cool, place the stew in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.