I didn't have the chipotle chili pepper so i used red cayenne pepper instead and I still achieved that great heat I was hoping for. Excellent dish, will definitely make it again.
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
I was looking for a recipe that incorporated sweet potatoes and this is a winner. If you dont like spicy then I advise using a smaller amount of spices. I used one can black and once can Pinto beans and it was great. I substituted cayenne for chipotle and parsley for cilantro. Will def be making this again!
I substituted Fat Free Chicken broth for the water, halved the spices (as indicated above), used leftover maple roasted sweet potatoes from Thanksgiving....OMG, so delicious!
Wonderful recipe. I cut the spices in half because my husband doesn't tolerate hot well, but it was still delicious.
I followed the directions to a T other than halving the chipotle (we have middle school kids who don't like a lot of spice) and subbing homemade chicken stock for the water. It just wasn't doing much for DH & I, so I added more lime juice and 6 ounces each of stout & coffee. We simmered it for awhile and then chowed down. It was wonderful -- the beer & coffee really gave the recipe depth. With changes it makes it in the "great" territory. It is still a bit too spicy for our kids, so they'll reduce the heat a bit with the addition of cheddar cheese & lowfat sour cream.