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.
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.
47 Reviews for Sweet Potato & Black Bean Chili for Two
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!
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!
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.
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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