I read a lot of the reviews before I made this and used some of their changes. I left the skin on the sweet potato- it saved time and its good for you. I also used beef broth instead of water. Instead of dried chipotle, I got the chipotle chiles in adobe sauce- I diced up a couple of them (I like it spicy!) and used some of the sauce. I added 2 tbsp of tomato paste to thicken it. I also used one can of kidney beans instead of 2 cans of black beans (it's what I had in my pantry). I only used half of the cumin (I don't like that much cumin) and probably a little extra of chili powder. I omitted the lime juice because I didn't have any. I made cornbread to go with it and just had it for lunch- delicious! Good alternative to the chili I usually make. Will make again. :)
Sweet Potato & Black Bean Chili for Two
From EatingWell: EatingWell Serves Two
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.
50 Reviews for Sweet Potato & Black Bean Chili for Two
To save time, I just threw all the ingredients in the slow cooker on low and left it for eight hours. The potato was a little too soft (my fault) but this was so tasty! Even my husband, who likes meat with every meal, requested this one again.
My husband and I loved this. I made it according to the recipe with the exception of using beef broth rather than water. I may have used a bit more chipotle pepper than called for as we like it spicy. I garnished our bowls with diced avocado, which complemented the flavors beautifully.
Thanks to stq4ikinht for the idea of using smoked paprika. I didn't have ground chipotle, so it made a nice substitute. The only other change was that I substituted lemon juce for the lime juice. A very satisfying comfort dish.
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 sweetness of the potato, I might use half the amount of sweet potato and half red potato.