Did not know weather we would like sweet potato and black beans togather but now its a new favorite.
Sweet Potato & Black Bean Chili
From EatingWell: January/February 2011
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.
63 Reviews for Sweet Potato & Black Bean Chili
I love black beans and sweet potatoes. This was such an easy dish to throw together. I didn't have chipotle powder so I used cayenne pepper instead. Loved it!
I rarely cook, but this was extremely easy to do--and so good! Just a couple of things:
1) I think the cooking time here is the bare minimum--it tastes better if you go a little beyond the recommended time for each step. The sweet potatoes do take a little more time to soften than indicated.
2) I'm a wuss when it comes to spice, but even I thought it was too bland without the chipotle powder. Next time, I'm definitely adding that in. It was too sweet without, and I had to add in an extra tbs of chili powder and peppered to taste to make it less bland.
Really amazing chili. Was very happy with the way this turned out. I made the recipe as stated and added a 1/2 can of whole corn (what remained from making corn bread). Hearty recipe, easy to make and plenty left over for both lunch and dinner...(there is only 2 of us).
I made this mild version of the chili exactly as the recipe states, without the chipotle pepper. It came out a little too mild for me. Next time I will use a can of rotel tomatoes instead of plain diced tomatoes. Otherwise this chili is delicious.