Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4 (862 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

Sweet, spicy, and tangy

This is my favorite chili. The first time, I made it exactly according to the recipe. Since then, I sometimes alter the hotness depending on who I'm cooking for, but otherwise, I don't make any changes. It has a multitude of flavors: sweet sweet potatoes and tomatoes, tangy lime and cilantro, spicy chili powder, smoky chipotle, and earthy black beans. I haven't met anyone yet who didn't like it, although I did have a few who said, "It's not chili, but it's good!"

(One caveat: My social group are pretty adventurous eaters. They include people who cook medieval recipes like spicy pork and currant pies, so they had experienced and learned to enjoy flavor combinations that are quite unusual in some modern cuisines.)

Great variety of flavors

Why do so many people like this? No one in my family liked this. Mixing sweet potatoes with sour diced tomatoes just did not cut it with my family. I thought this was just awful. The recipe i used called for orange zest which just added to the already disgusting taste. And we LOVE chile and we LOVE sweet potatoes. BUT we did not love this combination,

Comments (2)

No comments

Anonymous wrote 1 year 34 weeks ago

I made this last weekend with

I made this last weekend with a friend and it turned out great. We didn't have chili powder so we upped the chipotle and it was a little on the spicy side. Not crazy hot but spicy. A little dollop of sour cream (maybe a table spoon) gave it a nice creamy flavor to counter the super spicy.

Anonymous wrote 2 years 12 weeks ago

This recipe doesn't call for

This recipe doesn't call for orange zest. Your review is misleading.


I used two canned chipotle peppers instead of the ground chipotle. The flavor really complemented the sweet potato. Served over bulgur wheat, this was a tasty and satisfying supper.


First time I made this dish, I followed the recipe as written and found it to be good, but a bit mushy, due to all of the black beans. It was good, but I just didn't love the texture. Second time, I replaced the black beans with cans of organic mixed beans (black, kidney, and pinto) and found it to be much better.

Use Winter Squash Instead

Black beans and Sweet T's can go together fine enough, elsewhere, but not in chili. Tried this recipe as written, but had to change to using winter squash after the first time - preferably something less stringy than pumpkin (think butternut squash.....yum!). Just not sweet potatoes. Thanks for the recipe, though. The spices are spot on! Great with rice and salsa spooned on top, or with tomalita and a touch of queso fresco and/or FF sour cream, or even with corn bread. Add pickled jalapenos to coleslaw, and you've got yourself a feast! Yum!

Seasonings are Spot on!
Comments (1)

No comments

Anonymous wrote 2 years 27 weeks ago

Just because you don't like

Just because you don't like sweet potatoes doesn't mean everyone doesn't! It was great with the sweet potatoes.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner