Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4 (863 votes)

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

67 Reviews for Sweet Potato & Black Bean Chili

Surprisingly great!

This was a great recipe. Most people I mention it to say HUH? hahaa... It just peaked my interest and Im so glad I tried it. I did not use the chipolte as I like things a little more mild, so I just add a little pepper into each bowl. I also was using frozen tomatoes, so I added two baggies and really like it with a lot of tomatoes. Overall a great healthy dish and something fun to try. Easy & freezable.

So healthy & no meat needed
Comments (1)

No comments

Anonymous wrote 4 years 17 weeks ago

The sweet potato pieces

The sweet potato pieces should be 1/2" - you don't want them much bigger.

Also, you did rinse / strain the black beans right? If not, that will make it very watery.

I found it to be the perfect thickness (mine was thick if anything!)

Easy Excellent Chilli

This was excellent my family really enjoyed the robust flavor. I followed the recipe and it was easy and very flavorful. I will definitely make this again.

Easy to make, flavorful, and satisfying
Vegetarian Chili

This is the 4th recipe I have tried from Eating Well, and I have to say I am disappointed with how off their cooking instructions are. This recipe says to cook until sweet potato is tender..10 to 12 minutes..I went over by 8 minutes thinking I would be fine, and the sweet potatoes were ROCK HARD.. the chili has way too much water in it. The exact same thing happened on a diff recipe. I have now wasted all of these ingredients.

all veggies
Comments (2)

No comments

Anonymous wrote 3 years 47 weeks ago

I don't think the problem is

I don't think the problem is with their directions. There are so many variables with cooking. Are the spices and seasonings you are using fresh or old and not much flavor? Potatoes can cook differently, too, if they are old or fresh. This was an excellent recipe, with excellent results from my end. Good luck next time.

Stacy Fraser-Te... wrote 5 years 26 weeks ago

Hello marianela,
Thank you for letting us know about your experience with our recipe. We're so sorry that you have had more than one recipe that did not work for you and apologize for the wasted ingredients. If you want to try this chili recipe again, I would recommend dicing your sweet potato a little smaller to make sure that it's tender in the 10 to 12 minute time range and possibly increasing the heat under your pan a bit to help thicken the chili and make it less watery. Please let us know if we can help you with a recipe in the future. Sincerely, Stacy Fraser-Test Kitchen Manager

I wonder how it will do with pinto beans instead of black beans and maybe with ground turkey in it

I just joined the site and I found this recipe looks yummy, but I am going to try it with pintos instead of black beans and had some ground turkey. I'm trying to get healthy and I love beans.

looks great
Good & good for you

A delicious, healthy alternative to the usual chili. Did not even require cheese or sour cream, but warm corn bread was a terrific addition. Very satisfying.

easy, perfect chilly weather comfort food
Comments (1)

No comments

chandvakil wrote 5 years 7 weeks ago

This is the first EatingWell recipe I've made so far, but I plan to make many more! It was satisfying, healthy, and yummy. Easy to make, too. I also made the orange and avocado salad suggested to go along with it - (that recipe is also on EatingWell's website) Delish!

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