Black Bean and Sweet Potato Chowder

Name: Black Bean and Sweet Potato Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoon (30 ml) extra-virgin olive oil; 1 whole (200 g) yellow onion, medium, diced into ½-inch pieces; 1 whole (150 g) red bell pepper, medium, diced into ½-inch pieces, seeds and stem removed; 2 whole (450 g) sweet potatoes, medium, peeled and cut into ¾-inch cubes; 3 whole (15 g) garlic cloves, minced; 1½ teaspoon (3 g) ground cumin; 2 can (15 oz each) (850 g) black beans, canned, drained and rinsed; 3 cup (720 ml) vegetable broth, low-sodium; to taste kosher salt; to taste freshly ground black pepper; 1 whole (50 g) fresh lime; ¼ cup (10 g) fresh cilantro, packed, roughly chopped (optional); ½ whole (60 g) ripe avocado, sliced, for serving (optional)

From the MyKitchenBank Kitchen

A warming, velvety Latin-American inspired chowder combining tender sweet potatoes and creamy black beans with aromatic cumin, bell peppers, and onions. The broth becomes silky and rich from mashing a portion of the beans, while the rest remain whole for texture. Finished with lime and fresh cilantro for brightness.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 servings (6 cups total)

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Ingredients

4 servings

2 tablespoon (30 ml) extra-virgin olive oil
1 whole (200 g) yellow onion, medium, diced into ½-inch pieces
1 whole (150 g) red bell pepper, medium, diced into ½-inch pieces, seeds and stem removed
2 whole (450 g) sweet potatoes, medium, peeled and cut into ¾-inch cubes
3 whole (15 g) garlic cloves, minced
1½ teaspoon (3 g) ground cumin
2 can (15 oz each) (850 g) black beans, canned, drained and rinsed
3 cup (720 ml) vegetable broth, low-sodium
to taste kosher salt
to taste freshly ground black pepper
1 whole (50 g) fresh lime
¼ cup (10 g) fresh cilantro, packed, roughly chopped (optional)
½ whole (60 g) ripe avocado, sliced, for serving (optional)

Equipment (4)

3-quart (2.8 L) or larger pot with lid
Sharp knife and cutting board
Wooden spoon or silicone spatula
Potato masher or back of a fork

Steps

Before you start

Have all ingredients prepped and ready—this chowder cooks quickly once you start
Use a 3-quart or larger pot to give the vegetables room to soften
If using canned beans, drain and rinse them well to reduce sodium and excess starch

1
Sauté aromatics
- Heat the olive oil in a 3-quart pot over medium heat until shimmering, about 1 minute.
- Add the diced onion and bell pepper, stirring occasionally, until softened and the onion becomes translucent, about 5 minutes.
- The vegetables should smell fragrant and have a slight golden tint at the edges.
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Ready when: Onion is translucent and softened; peppers are tender
Tip: Don't crowd the pan or cover it—you want the vegetables to soften, not steam
2
Bloom the cumin
- Stir in the minced garlic and cumin, cooking for about 30 seconds until very fragrant.
- This step unlocks the oils in the cumin and builds flavor.
- You'll notice the aroma intensify immediately.
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Ready when: Cumin is fragrant and the raw garlic smell has softened
Tip: Watch closely—garlic can burn in seconds. Stir constantly and move forward immediately after you smell it bloom
3
Add potatoes and beans
- Pour in the vegetable broth, then add the cubed sweet potatoes and the drained black beans.
- Stir well to combine, breaking up any clumps of beans.
- The liquid should come about three-quarters of the way up the vegetables—if it's too low, add a splash of water.
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Ready when: All ingredients are combined and submerged in liquid
Tip: Rinsing the canned beans removes excess sodium and starch, giving you a cleaner-tasting broth
4
Simmer until potatoes are tender
- Increase the heat to medium-high and bring the mixture to a gentle boil, then reduce the heat to medium and simmer uncovered for about 12–15 minutes, stirring occasionally.
- The sweet potatoes should be soft enough to break apart easily with a wooden spoon.
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Ready when: Sweet potato pieces are very tender and start to flake apart when stirred
Tip: If the chowder is boiling too vigorously, lower the heat slightly to maintain a steady simmer—aggressive boiling breaks down the potatoes too much
5
Mash beans for creaminess
- Using a potato masher or the back of a fork, gently mash about one-third of the beans and sweet potatoes directly in the pot, leaving two-thirds whole.
- This creates a silky, velvety texture while keeping some chunks for body.
- Stir well to incorporate the mashed mixture into the broth.
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Ready when: About one-third of the mixture is broken down; broth is slightly thickened and creamy
Tip: Don't over-mash—you want a rustic, chunky texture, not a smooth purée
6
Season and finish
- Taste the chowder and season generously with kosher salt and freshly ground black pepper.
- Squeeze in the juice of one lime half and stir.
- The lime brightens all the flavors; if you prefer more acidity, add the second lime half.
- Stir in the chopped cilantro if using.
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Ready when: Seasoning is well balanced; you taste cumin, lime brightness, and no saltiness
Tip: Add lime juice and cilantro just before serving so the brightness doesn't fade
7
Serve and garnish
- Ladle the chowder into bowls.
- Top each serving with a few slices of avocado and a sprig of cilantro if desired.
- Serve immediately while hot.
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Tip: Avocado browns quickly once cut, so slice it just before serving

Good to know

Tips

For a smokier depth, toast the cumin seeds in a dry skillet for 30 seconds before grinding them fresh—this elevates the chowder considerably
If you prefer a thinner chowder, reduce the amount of mashed beans to one-fifth of the total, or add an extra ½ cup (120 ml) of broth
This chowder pairs beautifully with warm cornbread or a simple green salad with lime vinaigrette
For extra richness without dairy, stir in ¼ cup (60 ml) of full-fat coconut milk at the end of step 5, right before tasting and seasoning

Make ahead

This chowder is best made the same day and served within an hour for maximum lime and cilantro brightness, though it keeps well in the refrigerator. You can prepare the vegetables up to 4 hours ahead and store them in sealed containers; the actual cooking takes only 25 minutes once you start.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over medium heat, adding a splash of vegetable broth or water if the chowder has thickened. Do not boil. Freezer: The chowder freezes well for up to 2 months in freezer-safe containers or zip-top bags (leave ½-inch headspace). Thaw overnight in the refrigerator and reheat gently on the stovetop. Note: Avocado does not freeze well, so add fresh slices after reheating.

Substitutions

black beans, canned → Pinto beans or kidney beans. Both have a similar creaminess when mashed and work equally well. Pinto beans will add a slightly earthier note; kidney beans will be firmer.
sweet potatoes, medium → Regular potato (Yukon Gold or russet) or butternut squash. Regular potatoes will give a more neutral flavor; butternut squash will add more sweetness. Use the same weight and cut into the same size pieces.
red bell pepper, medium → Orange bell pepper, poblano pepper (for a smoky note), or omit and increase onion to 1½ medium. Orange pepper adds sweetness; poblano adds depth. Omitting reduces the vegetable count but keeps the chowder light and focused.
fresh cilantro, packed → Fresh parsley or green onion tops. Parsley is milder; green onion adds a sharp onion note. Either works well, though cilantro's brightness is traditional in Latin American cooking.