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Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4.1 (615 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.


Sweet Potato & Black Bean Chili Recipe

56 Reviews for Sweet Potato & Black Bean Chili

12/20/2012
Anonymous
Great Veggie Entree

I was looking for a recipe that incorporated sweet potatoes and this is a winner. If you dont like spicy then I advise using a smaller amount of spices. I used one can black and once can Pinto beans and it was great. I substituted cayenne for chipotle and parsley for cilantro. Will def be making this again!

Fast, Easy Full of Vitamins!
Comments
11/27/2012
Sweet & spicy, good & good-for-you chili

I substituted Fat Free Chicken broth for the water, halved the spices (as indicated above), used leftover maple roasted sweet potatoes from Thanksgiving....OMG, so delicious!

quick, easy & fabulous!
Comments
11/20/2012
Anonymous
One of the best chili recipes I've ever eaten

Wonderful recipe. I cut the spices in half because my husband doesn't tolerate hot well, but it was still delicious.

Love the Butternut Squash addition--a touch of sweet.
Comments
10/21/2012
Anonymous
Needs a lot of help to move beyond "OK"

I followed the directions to a T other than halving the chipotle (we have middle school kids who don't like a lot of spice) and subbing homemade chicken stock for the water. It just wasn't doing much for DH & I, so I added more lime juice and 6 ounces each of stout & coffee. We simmered it for awhile and then chowed down. It was wonderful -- the beer & coffee really gave the recipe depth. With changes it makes it in the "great" territory. It is still a bit too spicy for our kids, so they'll reduce the heat a bit with the addition of cheddar cheese & lowfat sour cream.

Decent ingredients -- healthy recipe
Comments
08/31/2012
Spicy and hearty

I used no sodium tomatoes and low sodium beans, added 1 cup of vegetable broth in place of 1 cup of water and it turned out really good. Pretty spicy- and I love spicy food. Would be good with a dollop of plain Greek yogurt on top.

Easy, freezes well
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