Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4 (742 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

63 Reviews for Sweet Potato & Black Bean Chili

Nutritious and delicious

I made this in February 2014 and froze the leftovers that I just pulled out again in Sept 2014. Fantastic. It's like vegetarian soul food!

Nutritious, good color
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)

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Anonymous wrote 31 weeks 2 days 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 1 year 9 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.


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