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Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4.1 (679 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

59 Reviews for Sweet Potato & Black Bean Chili

06/11/2013

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.

Comments
05/31/2013
Anonymous
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 48 weeks 4 days 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.

05/31/2013
Anonymous
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
04/28/2013
Anonymous
crowd pleaser

I make this frequently & it has been a hit for the teacher's lounge. I usually put more sweet potatoes in, and top it with avocado chunks which are a nice compliment to the heat. Depending on the ingredients you use, this can be gluten-free and vegan which is great when feeding a crowd. No one can resist a 2nd or 3rd bowl! :)

healthy, can apply to different diets
Comments
04/27/2013
Spicy goodness

Tryied to Followed recipie, except couldn't find Ground chipolte, so used a canned chipolte in adobo sauce. Super spicy, but thought it needed a little sweet, so I added 1/2 cup ketchup. Might sound gross, but it turned out just right, sweet and spicy! Oh, left out the salt as well.

Easy,vegetarian,fiber
Comments (3)

No comments

Anonymous wrote 10 weeks 6 days ago

Ground chipolte is a staple

Ground chipolte is a staple in our household, thanks to Penzeys Spices. I started ordering most of my spices online from Penzeys and I rarely buy spices in a grocery store as the freshness of Penzeys is unequaled. I think your substitution of the canned chipotle in adobo sauce is brilliant. Your solution of adding ketchup to balance it all out was also creative. Congrats.

Anonymous wrote 1 year 7 weeks ago

thank you for the ketchup

thank you for the ketchup tip, it saved things for me!!!

 
Yvonne_235 wrote 1 year 33 weeks ago

Forgot to add, I entered the

Forgot to add, I entered the calories into myfitnesspal, and ( before the ketchup) was way more calories per serving. Also, it made about 7-1cup servings.

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