AmericanMedium · Hot
Warming Red Bean and Sweet Potato Chili with Cumin
A cozy, slow-simmered chili where creamy kidney beans and tender sweet potato chunks nestle in a deeply savory broth fragrant with cumin and warming spices. A squeeze of lemon at the end brings it all together — frugal, restorative, and warming from the inside out.
Prep
15 min
Cook
30 min
Total
45 min
Method
Building the Base
1
In a large stockpot or Dutch oven, warm the olive oil over medium heat. Add the diced yellow onion and carrot, stirring with a wooden spoon. Let them soften and turn translucent, about 5 minutes — do not rush this.
Simmering the Chili
3
Pour in the tomato sauce and chicken broth, stirring to combine. Add the cubed sweet potato, kidney beans, salt, and black pepper. Bring everything to a gentle boil, then reduce the heat to low.
4
Let the chili simmer uncovered for 25 to 30 minutes, stirring occasionally with your ladle. The sweet potato should become tender, the broth thick and deeply savory. If it thickens too much, add an extra splash of broth.
The Final Touch
5
6
Taste and adjust salt if needed. Serve in deep bowls, spooning generously. This chili tastes even better the next day when the flavors have fully married.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
363
per serving
Source of protein · 17gSource of fibre · 15gLow sugar · 14gLow saturated fat · 2g
Protein
17g
Carbs
60g
Fat
9g
Sat. fat
2g
Fiber
15g
Sugar
14g
Sodium
1092mg
Gluten FreeLegume RichDairy FreePlant ForwardHeart HealthyDiabetes FriendlyAnti InflammatoryDigestive SupportHigh ProteinHigh FiberLow FatBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Runoff
0.06g P
Tomato sauce drives 57% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
TenderCreamyThickSoft
Aromas
EarthySmokySavoryCitrus
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Techniques
Safety & Storage
Cross Contamination
When using canned kidney beans, rinse thoroughly under running water to reduce sodium and potential residual canning liquid. Ensure all utensils and containers are clean before use.
Handling
Dice carrots and onion uniformly to ensure even cooking. When handling cayenne pepper and other spices, avoid touching eyes or sensitive skin; wash hands thoroughly after handling.
Cooking Temperature
Bring chili to a rolling boil initially, then reduce to a gentle simmer. Maintain low heat throughout the 25-30 minute cooking period to ensure sweet potato reaches proper tenderness and flavors develop fully.
Chicken broth must be brought to a rolling boil and maintained at a simmer throughout the 25-30 minute cooking period. For food safety, verify the chili reaches an internal temperature of at least 165°F (74°C) before serving, especially if using homemade or low-temperature pasteurized broth.
Storage
Cool chili completely before refrigerating in airtight containers. Store for up to 4 days refrigerated or freeze for up to 3 months in freezer-safe containers with headspace for expansion.
Shelf Life
Consume refrigerated chili within 3-4 days for optimal flavor and food safety. Reheat portions to 165°F throughout before serving.
High Risk Population
Ensure beans are fully cooked and soft throughout. Individuals with compromised immune systems should verify internal temperature reaches 165°F when reheating. The lemon addition at the end is optional for those with citrus sensitivity.
Pro Tips
Technique
Let your onions and carrots go soft and translucent before adding anything else — don't rush them. This slow start builds the sweet foundation that holds the whole chili together, and it only takes five patient minutes.
Substitution
Swap the chicken broth for vegetable broth to keep this completely plant-based, or use the water from cooking dried beans if you've got it — that starchy, bean-flavored liquid is liquid gold.
From the chef
This chili was born on one of those bitter January days when the shelter pantry had been picked over but the cold still bit hard at the door. I reached for what we had — a couple of cans of beans, one stubborn sweet potato, cumin from the back of the cupboard — and let it go low and slow until the whole kitchen smelled like something worth coming inside for. Now it's the pot I turn to whenever the weather turns and I need to fill bellies and warm bones without spending a fortune.
TagsComfort FoodVegetarian FriendlyOne PotWeeknight DinnerHigh FiberMeal PrepSlow SimmeredWarming
Source: generated · June 10, 2026