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Sweet Potato & Black Bean Chili for Two

EatingWell Serves Two

Your rating: None Average: 4.1 (151 votes)

A rich, dark and flavorful combination of our favorite Southwestern flavors. It also doesn't hurt that sweet potatoes and black beans both make the cut as superfoods. Serve with some warmed corn tortillas and Orange & Avocado Salad.



READER'S COMMENT:
"I loved this recipe! I added smoked paprika and a little extra ground chipotle. I also added cheddar cheese on top. I took it for lunch today on top of brown rice and it is very good! It was a little sweet, so next time, to combat the...
Sweet Potato & Black Bean Chili for Two

47 Reviews for Sweet Potato & Black Bean Chili for Two

08/11/2010

When I think of chili, I think of winter. The sweet potatoes in this version help bring the chili into the milder seasons, especially fall. I will be making good use of this recipe.

Comments
08/02/2010
Anonymous

This is my "go to" recipe when I have to get back to Eating Well (ha!). It's easy to make, filling, healthy, and full of flavour. Just what I need when I have been eating too much cheese, and other less than fantastic foods. Make this!

Comments
06/24/2010

Fantastic, just as the recipe is! I'm any suggested changes previously have only made this better, but this was a great, simple recipe, made exactly as described. Would be great to serve on tortillas!

Comments
06/07/2010
Anonymous

We're vegans so I tend to make a lot of chili-type dishes and this was probably my favorite. It was more sweet than spicy because of the sweet potatoes but that was what made it so great. I made this for a potluck that we were having at our home this past weekend but forgot to mention to our guests that it was in the crockpot in the kitchen so no one ate it. Turned out that that was a bonus because my family got to eat it all! I will definitely be making it again.

Comments
05/11/2010
Anonymous

Pretty good but not very exciting. Served it over yellow rice and it made twice as many servings as the recipe said. My only changes were to double it and to add a heaping teaspoon of smoked paprika. Changes I would make if I cooked it again would be to use much more chili powder (or crumbled dried chilies) and to use a yam instead of a sweet potato, which was pretty bland. Easy and filling though.

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