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.
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!
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.
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.