Sweet Potato & Black Bean Chili

January/February 2011

Your rating: None Average: 4 (862 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.

67 Reviews for Sweet Potato & Black Bean Chili

Fabulous Chili!

This chili was the best I've ever had! It had soo much flavor and was very easy to make. Sweet potatoes are my favorite food so this was a perfect soup for me. If you haven't made this chili yet you need to!

Quick and healthy
Great Alternative

This was a quick, easy and healthy alternative to chili con carne and did I mention tasty too.. Definitely a keeper

Excellent recipe

This was wonderful! The lime juice gives it a special something that helps make this a stand out dish! Great left over on spaghetti squash! Definitely going into the routine at my house!

Easy to make, delicious & satisfying!
easy, hearty, yummy

Followed recipe and then added a 1/2 can garbanzo beans and a little frozen chopped spinach to bump up texture. Definitely better the next day after flavors have mellowed. I can see how someone would find it too hot if they made and ate in the same day. Chipotle flavor adds a lot of dimension.

I served with some shredded sharp cheddar cheese, chopped red onion, chopped cilantro and a tsp of sour cream.

WW points calculated

this would be 8 points according to the WW points calculator


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