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Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4.1 (669 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

58 Reviews for Sweet Potato & Black Bean Chili

02/07/2013
Anonymous
Great Vegetarian dish my family loved it

Love Love this dish with make it again and again

Comments
02/03/2013
Awesome

I didn't have the chipotle chili pepper so i used red cayenne pepper instead and I still achieved that great heat I was hoping for. Excellent dish, will definitely make it again.

Comments
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.
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