I added a large clove of garlic and a carrot, both chopped, and a chopped poblano chili which i happened to have on hand, as well as a tablespoon of cocoa. After adding the beans I added two cups of vegetable broth and simmered it for an hour. I think the simmering is crucial to develop the flavors. My husband, who does not like sweet potatoes, liked this chili. You will not miss the meat at all.
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.
67 Reviews for Sweet Potato & Black Bean Chili
This will forever be in my recipe box; it's healthy and easy and super tasty! I used less chili powder, more chipotle, more cumin, and a bit of cinnamon. The chipotle powder is a must! It gives a wonderful smoky flavor and gives the dish some depth. I also added some diced chicken breast. This will make a wonderfully comforting lunch or dinner on a chilly fall/winter! Try this one!!
The first time I made this recipe, I didn't have the chipotle powder, so I just used extra dark chili powder. It wasn't nearly spicy enough for me, and the sweetness of the sweet potato overpowered it. The second time I made it, I got chipotle powder and it made a huge difference. I still add a little extra dark chili powder and cayenne pepper because I like spicy chili. I also use/cooked beans that I prepare the night before. Cooking down the sweet potatoes a little thickens it and makes the consistency of the chili closer to meat chili, which I like.
I have a husband who is basically a meat-and-potatoes guy. This recipe, with no meat at all, had him asking for seconds. I spiced it up a little more with some extra garlic and chili powder and a little more cumin and served it with warm whole-wheat pitas that were perfect for filling with the chili and eating out of hand. My husband gave it his highest praise: "It's a keeper -- you can make this anytime!"
This recipe is absolutely delicious! The only thing that I would change next time I make it, and there will definitely be a next time in the near future, would be to use a little less of the spice. I also had to simmer in the end a bit longer than stated to thicken it up a bit. Thank You for the great recipe!