Advertisement

Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4.1 (641 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

58 Reviews for Sweet Potato & Black Bean Chili

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
Comments
07/03/2012
Anonymous
Bland

I love the idea but after making it I felt it was a little bland. I don't think you should cook your sweet potatoes until they are soft because I had a lot of liquid left over so my potatoes got really soft after the water had reduced.

Love the ingredients
Comments
06/12/2012
Anonymous
Very Hearty and Healthy

I added corn, mushrooms, kidney beans and used a full teaspoon of the chipotle chili instead of only half.. Has to be one of my favorite meals now

Comments
04/20/2012
Anonymous
Amazing Flavor, must try this

I made this with ground pork and uses a whole chipotle pepper in adobo sauce and I can't even begin to describe how awesome this was.

The chipotle pepper is definitely what made the flavor pop - try it. It has become my secret ingredient!

The ground pork added a bit of flavor too - but would just fine without it.

easy, healthy, flavorful
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

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?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
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